As a lover of all things basil, I knew I needed to create the perfect sauce to capture its summery, herby freshness. I love pesto and use it all the time, but I needed a creamy counterpart to complement a summer chicken sandwich. I wanted this sauce to have the freshness of basil and the brightness of lemon, with just enough texture to stand up to the crispy toasted bread. Thus, Lemon Basil Aioli was created. Aioli is usually a mayo-based spread including garlic, but this sauce is made from scratch using egg yolks and olive oil. This, plus the lemon juice, make it a little thinner than other aiolis, but no less delicious. Try this brushed on grilled bread, drizzled over grilled veggies, as a sauce for chicken, or simply a dip for fries. There’s really no wrong way to use it.
Like a mix between hollandaise sauce and pesto, this aioli is creamy and unctuous yet fresh and bright. I think that basil and lemon are already a match made in heaven, so pairing those flavors with a backdrop of garlic, olive oil, and black pepper make for a balanced yet flavorful bite.
Even better, you likely already have most of these ingredients on hand. If your garden is overflowing with basil (lucky!), this is a perfect way to use it all week long. I personally think this would be great on my Nectarine and Ricotta Bruschetta or Pesto Parmesan Potatoes, or as a dip for these Rosemary Polenta Fries.
Plus, it comes together in no time at all. This sauce can be whipped up (literally) in a food processor or blender in under 10 minutes. If you manage to have any left over, it also holds well in the fridge for up to a week. I wouldn’t count on that though!
I hope you love this Lemon Basil Aioli as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram
Lemon Basil Aioli
Equipment
- Food Processor or Blender
Ingredients
- 1 packed cup fresh basil leaves about 2 large handfuls
- 4 large cloves garlic
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 large egg yolks
- ¾ tsp kosher salt
- ½ tsp freshly cracked black pepper
- ⅔ cup extra virgin olive oil
Instructions
- In a food processor or blender, combine the basil leaves, garlic cloves, lemon juice and zest, egg yolks, salt, and black pepper. Pulse until a uniform texture is achieved.
- With the food processor running, slowly drizzle in the olive oil, taking about 1 minute to incorporate all the oil. The aioli will become light green and slightly thickened.
- Serve immediately or refrigerate for up to 1 week.
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