Sun-Dried Tomato Basil Aioli
 
Prep time
Total time
 
Feel free to omit the basil leaves if you want just a sun-dried tomato aioli. It's equally delicious! For more depth of flavor, you can use roasted garlic cloves in place of the minced garlic.
Author:
Recipe type: Sauce
Cuisine: American
Serves: 1¾ cups
Ingredients
  • ⅓ cup sun-dried tomatoes
  • ⅓ cup hot water
  • 1½ cups mayonnaise (see Vegan Mayo Note below for egg-free)
  • 1 cup loosely-packed fresh basil leaves, torn into pieces
  • 1 tablespoon minced fresh garlic or ½ teaspoon garlic powder
  • 2 teaspoon balsamic vinegar
Instructions
  1. Place the sun-dried tomatoes in a small bowl and cover with them with the hot water. Let sit to rehydrate for 15 minutes.
  2. Remove the sun-dried tomatoes, but reserve the soaking water, and dice them.
  3. Add the mayonnaise, sun-dried tomatoes, basil, garlic, and vinegar to your food processor or blender, and process until relatively smooth.
  4. Gradually blend in the soaking liquid until it reaches your desired consistency.
  5. Transfer the aioli to an airtight container and store in the refrigerator for up to 1 week.
Notes
Vegan Mayo Note: Some brands of vegan mayonnaise thin very easily. If using vegan mayo, you might want to skip adding the soaking liquid, or add just a little at a time to ensure it doesn't thin too much.
Nutrition Information
Serving size: 1 tablespoon Calories: 52 Fat: 4.2g Saturated fat: .6g Carbohydrates: 3.5g Sugar: 1.1g Sodium: 103mg Fiber: .1g Protein: .3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sun-dried-tomato-basil-aioli