Limor's Favorite Basil Aioli

Name: Easy Basil Aioli with Olive Oil (No Seed Oils!)
Prep time: 5 min
Total time: 5 min
Yield: About
Ingredients: 1 large egg yolk, at room temperature; 1 tsp Dijon mustard; 1 tsp lemon juice, plus more to taste; 2 small garlic cloves; ¼ cup loosely packed fresh basil, roughly chopped; ½ tsp sea salt, or to taste; ¾ cup extra virgin olive oil; 2 large artichokes, trimmed and steamed until tender

May 5, 2025

There’s something about a good aioli that instantly elevates even the simplest spread —but unlike most versions made with seed oils, this one leans on high-phenolic olive oil for a richer flavor and added health benefits. Blended with fresh basil and raw garlic, it’s as nourishing as it is delicious: garlic brings immune-boosting and heart health properties, while basil is rich in antioxidants and fights inflammation. This basil-forward aioli comes together in minutes using just a handful of pantry staples and an immersion blender. It’s creamy, bright, and packed with flavor— perfect as a dip for blanched artichokes, spooned over grilled vegetables, or swirled into your favorite grain bowl.

Easy Basil Aioli with Olive Oil (No Seed Oils!)

Rated 5.0 stars by 1 users

Servings

About 1 Cup

Prep Time

5 minutes

Creamy, bright, and herb-packed, this basil aioli comes together in minutes with pantry staples and high-quality olive oil, perfect for dipping, drizzling, or elevating everyday meals.

Image of Easy Basil Aioli with Olive Oil (No Seed Oils!)

Ingredients

1 large egg yolk, at room temperature
1 tsp Dijon mustard
1 tsp lemon juice, plus more to taste
2 small garlic cloves
¼ cup loosely packed fresh basil, roughly chopped
½ tsp sea salt, or to taste
¾ cup extra virgin olive oil

Optional for serving:

2 large artichokes, trimmed and steamed until tender

Directions

Layer the Ingredients
In the tall jar that came with your immersion blender (or any deep narrow container), add:
• Egg yolk
• Dijon mustard
• Lemon juice
• Garlic
• Basil
• Salt
Then pour the olive oil on top.
Blend
Insert the immersion blender all the way to the bottom of the jar. Turn it on and hold it still for 10–15 seconds, until the aioli begins to emulsify and turn creamy at the bottom.

Then slowly lift the blender up through the mixture to incorporate the oil and basil fully.
Taste & Adjust
Add more lemon juice or salt if needed. If it’s too thick, you can stir in a splash of cold water to loosen.
Serve
Transfer to a small bowl and serve immediately with steamed artichokes for dipping, or keep in the fridge for up to 3 days.