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Basil and Parmesan Aioli

This rich and flavorful basil and parmesan aioli is a versatile condiment that elevates sandwiches, wraps, and salads with its creamy texture and umami depth. Inspired by Mediterranean flavors, this aioli blends fresh basil, nutty parmesan, and savory anchovies into a smooth emulsion, enhanced by Dijon mustard and a touch of garlic. The combination of olive oils provides a balanced richness, while lemon juice adds a bright, tangy contrast. Perfect as a spread, dip, or dressing, this aioli is a gourmet addition to any meal. Make it fresh and enjoy its vibrant taste, or store it for up to five days to enhance your dishes throughout the week.

Mediterranean | Gluten-Free | Keto | Pescatarian | Aioli | Food Processor | Anchovy | Basil | Egg Yolk | Parmesan | Mixing | No-Cook | Make-Ahead | Quick
Time to complete

Prep

10min

Cook

0 minutes

Wait

0 minutes

Total

10min

Ingredients (Makes 1 cup (240 ml))
  • 1 large egg yolk
  • 1/4 cup (10 g) packed fresh basil leaves
  • 2 tablespoons (10 g) finely grated parmesan cheese
  • 2 anchovy filets
  • 1 tablespoon (15 ml) water
  • 4 teaspoons (20 ml) freshly squeezed lemon juice
  • 1 teaspoon (3 g) freshly minced garlic (about 1 medium clove)
  • 1/2 teaspoon (2 g) Dijon mustard
  • 3/4 cup (180 ml) olive oil
  • 1/4 cup (60 ml) extra virgin olive oil
  • Kosher salt, to taste
Nutrition Information (per 100g)
  • Calories: 420
  • Fat: 45
  • Protein: 2
  • Carbohydrates: 1
  • Fiber: 0
Directions

Blending the Base

  • 1. In the work bowl of a food processor fitted with a steel blade, combine the egg yolk, basil, parmesan, anchovies, water, lemon juice, garlic, and mustard. Pulse until the basil is finely chopped and all ingredients are thoroughly blended.

Emulsifying the Aioli

  • 2. With the motor running, slowly drizzle in the olive oils through the feed tube, allowing the mixture to emulsify into a smooth, creamy consistency.

Final Seasoning and Storage

  • 3. Season with kosher salt to taste. Use immediately or transfer to an airtight container and refrigerate for up to 5 days.
Cookix's Secrets

Achieving a Perfect Emulsion

  • Drizzle the oil in slowly while blending to ensure a stable emulsion and prevent separation.

Alternative Cooking Method

  • Use a whisk instead of a food processor, slowly incorporating the oil by hand for a more traditional aioli preparation.

Alternative Proteins

  • Omit anchovies for a vegetarian version, replacing them with a teaspoon of miso paste for umami depth.

Bold Flavor Enhancements

  • Add a pinch of red pepper flakes or a teaspoon of capers for extra depth and complexity.

Enhancing Flavor

  • For a stronger basil flavor, let the aioli sit for an hour before using to allow the flavors to meld.

Healthier Version

  • Replace half of the olive oil with Greek yogurt for a lighter, tangier alternative.

Seasonal Tweaks

  • Substitute basil with fresh tarragon or parsley for a different herbal profile.

Storage and Freshness

  • Store in an airtight container in the refrigerator and use within five days for optimal flavor.