Basil Aioli

This post contains affiliate links, which means I may earn a small commission if you make a purchase from some of the links in this post.  All thoughts and opinions are my own, and I only promote products that I personally use and believe in.

Basil might be my favorite herb.  It’s delicious, it smells amazing, and I can grow it.  I pretty much have a black thumb when it comes to keeping plants alive, but so far this year, I’m doing well with my basil!  My mint is also doing well (but I’m told this grows like a weed so I really can’t take credit for that one), and this summer I’ve also got some cucumbers, banana peppers, tomatoes, and bell peppers growing!  Since we moved into a house and actually have a nice backyard, I figured I should really learn how to grow some edible things and save a few grocery dollars.  The basil has really taken off, and I’ve been using it often, mostly in this easy and incredibly flavorful Basil Aioli.

Basil Aioli  |  (healthy) Vittles and Bits

This sauce makes any food more delicious.  I love using it to jazz up a bag of frozen veggies that I just thawed in the microwave, or on some spaghetti squash, or on raw, spiralized cucumber noodles.  It’s very versatile and would also be amazing on meat, like on chicken breast or on a nice, juicy burger.  It packs a huge flavor punch so a little bit goes a long way.  It also couldn’t be easier to make, and I’ll bet you have all the ingredients you need already at hand (except for maybe the fresh basil, which you could easily just grab from the store on your way home from work).

Here’s all you need:

Basil Aioli  |  (healthy) Vittles and Bits

Basil Aioli

Basil Aioli

Ingredients:

  • 2 packed handfuls of fresh basil leaves
  • 6 large garlic cloves, minced (or about 2 Tbsp of already minced garlic)
  • 3 Tbsp lemon juice
  • 4 egg yolks
  • 1/2 tsp sea salt
  • 1.5 cups olive oil (light olive oil works best but if all you have is extra virgin that will also work just fine)

Method:

  1. In a blender, blend together the basil, minced garlic, lemon juice, egg yolks, and salt until everything is pretty well mixed.
  2. Add the olive oil, 1/4 cup at a time, blending in between each addition. Or, if you have a food processor that you can drizzle the olive oil into while it's running, that will probably be easier. I was working with an old, magic bullet blender that does not have that nifty capability.
  3. It should end up nice and thick like the consistency of mayo (but slightly more runny than mayo).
  4. Use it on anything you like!
http://www.healthyvittlesandbits.com/2016/08/08/basil-aioli/

Here’s what it should look like when it’s done 🙂

Basil Aioli  |  (healthy) Vittles and Bits

Doesn’t that just look deliciously creamy and green?!?!

This is a high fat food – it’s chocked full of healthy fats from the olive oil and the egg yolks.  Yes, I count egg yolks as healthy, and we could go into why but that’s a whole other long story.  You can read more about my love of egg yolks in this post if you’re really interested.  Fat is a wonderful thing.  It provides essential fatty acids along with a ton of flavor and great mouthfeel.  Fat is not bad.  I am constantly telling this to my patients – eating fat doesn’t make you fat.  Now, eating too much of anything can of course lead to unwanted weight gain.  That’s why fat should be used in appropriate amounts – use fat with common sense.  If you’re putting a dollop of this aioli on your veggies to make them more palatable and encourage yourself to eat more vegetables, wonderful!  If you’re putting heaps of this aioli on to a giant plate of pasta, that’s probably not a great use for a high fat sauce.

This past weekend, I used this sauce on a spaghetti squash I got from a local farmer’s market, and it was awwwwesome.

Basil Aioli  |  (healthy) Vittles and Bits

I love spaghetti squash, but I don’t make it too often because I’m lazy, and it usually takes a while to cook, especially if you’re doing it in the oven.  Even if you’re doing it in the microwave like I did with this Spaghetti Squash Casserole, it still takes a while.  Well, this weekend I did it in the Instant Pot (affiliate link), which is my new favorite thing EVER.  And it only took 8 minutes of cook time to create those perfect tendrils of squash.  In case  you missed my revelation of the wonders of the Instant Pot, be sure to check out my last post where I rave about how awesome it is.  And guys, it really is that awesome.

Here’s the squash in the pot after I took the lid off….

Basil Aioli  |  (healthy) Vittles and Bits

And then just use a fork to get these perfect spaghetti “noodles”….

Basil Aioli  |  (healthy) Vittles and Bits

Easy peasy.

Basil Aioli  |  (healthy) Vittles and Bits

Basil Aioli  |  (healthy) Vittles and Bits

Or, if you’re looking for a different low carb pasta-like food (or if you’re super sensitive to wheat like me), try these Black Bean Noodles (affiliate link).  These were actually really good, and they’re really good for you – tons of protein and fiber.  Fair warning though, when you cook them they look like black worms, but if you can get over the appearance, the taste is pretty good.  And with a sauce like this, you can’t go wrong 🙂

So what do you think?  What would you put this sauce on?  Veggies? Burgers?  The possibilities are endless…….

Also, stay tuned because the next post will be a review of the Aurorae Yoga Products and there will be a giveaway to score some awesome yoga loot for yourself!

This post contains affiliate links, which means I may earn a small commission if you make a purchase from some of the links in this post.  All thoughts and opinions are my own, and I only promote products that I personally use and believe in.

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