Fresh Basil Aioli

fresh basil aioli thesproutingseed.comFresh basil aioli is super easy to make and can really dress up a dish. It can be used as a sauce for fish or chicken, as a salad dressing, or simply as a yummy dip for veggies.

Last week I received a ton of fresh basil in our CSA box and decided to whip up this dressing. The dressing calls for raw egg yolks. I have no problem with raw egg yolks from healthy eggs especially after reading only 1 out of 20,000 eggs might contain bacteria. If raw eggs still freak you out, you can pasteurize them (here’s an article how to do it).

fresh basil aioli thesproutingseed.combasil aioli

Fresh Basil Aioli

adapted from Edible Magazine, Spring 2013

gluten free, dairy free
(makes 2 1/2 cups)


3 fresh, pastured egg yolks (check out my post on the healthiest eggs to buy)
1/2 pound fresh basil leaves
1/4 cup champagne vinegar (buy it here)
2 tablespoons  ground mustard
1 teaspoon Celtic sea salt
1 1/2 cups olive oil


Combine all ingredients except the olive oil in a food processor. Blend until smooth.

Add in the olive oil by drizzling it slowly until it is fully incorporated into the mixture.

Store the dressing in the refrigerator. It should last up to two weeks.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Speak Your Mind


Copyright 2014