"This recipe is absolutely delish and much easier than making homemade aioli with egg yolks and olive oil. We use it on chicken sandwiches, fish, with sweet potato fries and much more. Make sure to use fresh ingredients, it makes all the difference! Store in the refrigerator for up to 7 days."
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Ingredients1 h 10 m servings 150 cals
Original recipe yields 16 servings (2 cups)
- Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
- Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.
Per Serving: 150 calories; 16.4 g fat; 1 g carbohydrates; 0.3 g protein; 8 mg cholesterol; 117 mg sodium. Full nutrition
ReviewsRead all reviews 2
I made it just the way the recipe is written other than making only half a batch. It was delicious on grilled caprese chicken sausages.