Monday, May 19, 2014

Sun Dried Tomato Basil Aioli

Homemade Sun-Dried Tomato and Basil Aioli (garlic mayonnaise) recipe - This will become your new favorite!
I finally got tomatoes and basil to put in my garden from my local Navelet's Nursery. I picked up 2 San Marzano plum tomatoes and 3 other Heirloom varieties, plus 2 pots of basil to plant outdoors. I made sure one of my tomato plants was a cherry tomato varietal so S-Bug can snack all summer long. It will be a few more months before my tomatoes are ready for harvesting, but it feels like summer now, so I made up a batch of Tomato Basil Aioli to flavor up springtime.
I originally got this recipe as part of a recipe card from my artichoke vendor at the farmer's market. The original recipe is served at Rio Grille in Carmel, California as a dip for marinated, fire-roasted artichokes. I have scaled down and adapted the recipe to my personal preferences.
Besides being paired with grilled artichokes, this aioli is wonderful for adding flavor to grilled chicken or steak, or stirred into a pasta salad. You can replace mayonnaise with this aioli the next time you make a turkey sandwich for some kicked-up flavor. This aioli would also make a lovely dip for crudité and pita chips at your next event.
Sun-Dried Tomato and Basil Aioli - Mayonnaise at home is easy to do with fresh ingedients and a food processor.

Tomato Basil Aioli
Makes 2 cups

  • 2 egg yolks
  • 1 cup basil leaves, packed
  • 1 teaspoon minced garlic (about 2 small cloves)
  • 1 6-ounce jar sun-dried tomatoes packed in oil (reserve oil to add even more sun-dried tomato flavor to your aioli)
  • 1 cup olive oil
  • 1 cup water
  • salt and pepper
Note: This recipe calls for raw eggs. I buy local eggs from a trusted vendor. You can find  pasteurized eggs at most grocery stores, if you prefer. As with any recipe, food safety is important. Be sure to refrigerate any leftover aioli and use up within 2-3 days.

  1. Drain oil from tomatoes, reserve.
  2. Puree garlic, tomatoes and basil in a food processor.
  3. Drop in egg yolks and slowly pour in reserved oil and 1 cup of olive oil.
  4. Thin with water until desired consistency, then season with salt and pepper.
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Have you ever made your own mayonnaise or aioli from scratch?


  1. I've never made aioli from scratch, but since it's grillin season I'll be sure to try it for burgers. Thanks for sharing on Merry Monday.

  2. What a great idea! I have never made Aioli this way and I am looking forward to trying it. My basil plant has been producing so much great basil and I am always looking for great recipes to go with it.

  3. This looks so tasty and I have never made and Aioli either, my basil is doing well so I must try this :)

  4. This looks so good - I can think of so many things it would taste great on!

  5. Oh man, this is too good to be true! I would coat chicken breast in this..... Ahhh so delicious! :)

  6. Oh, I LOVE all things tomato and basil, and I grow my own, too! This looks like the perfect recipe! Thanks so much for taking the time to link up at the #HomeMattersParty - we hope to see you again this Friday! Feel free to bring a friend :)


I love to hear your thoughts! I read each and every comment, so feel free to leave a comment at any time :)