Basil Aioli

posted in: Sauces/Dips | 4

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Getting back to reality is hard after vacation. I love, love the Aloha life! I’m not so good at moving slow when I’m at home, but something about being in Hawaii just makes clocks and the sense of time fade away. We had such a great trip, which I’ll detail more in a post next week, along with how I stay paleo while traveling!

This aioli recipe is so good!! I have tons of basil growing in my backyard, so I thought what better way to use it than in an aioli? I highly recommend getting an immersion blender, if you don’t already have one. I know it can be annoying to have so many kitchen gadgets, but this is one I just can’t do without! I use it ALL the time! It’s totally a foolproof way to make homemade mayo or any aioli recipes, and it literally takes seconds to blend!

I love this aioli on lettuce wraps, with chicken, topped on burgers, as a dip for veggies, or just about anything you can think of! Enjoy!

Basil Aioli
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. • 2/3 cup avocado oil
  2. • 1 pastured egg
  3. • ½ tsp mustard powder
  4. • 1 tsp lemon juice
  5. • 2 cloves garlic, minced
  6. • ½ tsp salt
  7. • ¾ cup (packed) basil, chopped
Instructions
  1. Place all of the ingredients, except for the basil in a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended, for about 30 seconds. Add the basil to the container and blend once again until mixed well. That’s it!
  2. **FYI this recipe only works if you’re using an immersion blender. If you’re using a regular blender or Vitamix, see below to a link for directions.
Living Loving Paleo http://livinglovingpaleo.com/
** Click HERE for a basic mayo recipe that uses a regular blender or Vitamix. Just add the garlic, salt & basil at the end!

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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blog, I may receive monetary compensation. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable.

4 Responses

  1. Dee
    | Reply

    raw egg?

    • livinglovingpaleo
      | Reply

      Yep, most aioli’s and mayo recipes use raw eggs. 🙂 I would only ever recommend using pastured eggs, which come from chickens that are completely free to roam as they please and eat only their natural diet of grass and bugs.

  2. Kiersten
    | Reply

    I LOVE basil aioli! I make it pretty much anytime I have any leftover fresh basil. I’m super excited to hear all about your trip! I’m glad you’re getting back in the groove of things after vacation 🙂

    • livinglovingpaleo
      | Reply

      Me too, Kiersten! I just recently started making it and now I’m hooked! Don’t you wish we could just vacation all the time?! 😉

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