See more
Basil Aioli

Basil Aioli

This basil spread is a must for sandwiches and appetizers.

This recipe goes with Bart's Ultimate BLT

Sunset AUGUST 2006

  • Yield: Makes 1 cup
  • Total:30 Minutes


  • 1 cup loosely packed basil leaves
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup canola oil
  • 2 egg yolks
  • 2 cloves garlic, minced
  • 1/2 teaspoon each dried mustard, lemon juice, salt, and pepper


1. Bring a large pot of salted water to boil. Dunk basil leaves into the boiling water for 20 seconds. Drain and squeeze out as much excess water as possible.

2. In a blender, whirl blanched basil leaves with olive and canola oils. Empty into a measuring cup or small pitcher and reserve.

3. In a medium bowl, whisk together egg yolks, garlic, mustard, lemon juice, salt, and pepper. Whisk in a drop of the basil oil; continue adding drops of oil, whisking until mixture thickens to a mayonnaise-like consistency. Continuing to whisk, pour in remaining basil oil in a very thin stream. Season with additional salt and pepper to taste.

Note: Nutritional analysis is per tablespoon.


If you are concerned about salmonella or bacteria in raw eggs, use 1/2 cup pasteurized whole eggs (available at some grocery stores) in place of the egg yolks.

Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 99%
  • Protein: 0.6g
  • Fat: 14.5g
  • Saturated fat: 1.7g
  • Carbohydrate: 0.7g
  • Fiber: 0.4g
  • Sodium: 74mg
  • Cholesterol: 27mg

Go to full version of

Basil Aioli recipe