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.
Recipe type: Sauce
Cuisine: American
Serves: 1¾ cups
  • ⅓ cup sun-dried tomatoes
  • ⅓ cup hot water
  • 1 cup loosely packed fresh basil leaves
  • 1 tablespoon minced fresh garlic
  • 1½ cups regular mayonnaise or vegan mayonnaise (see Vegan Mayo Note below)
  • 2 teaspoon balsamic vinegar
  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. Transfer the sun-dried tomatoes and their soaking liquid to a blender or food processor. Add the basil leaves and garlic, and pulse a few times to roughly chop everything.
  3. Add the mayonnaise and balsamic vinegar, and process until relatively smooth.
  4. Transfer the aioli to an airtight container and store in the refrigerator for up to 1 week.
Vegan Mayo Note: Some brands of vegan mayonnaise thin very easily. Reserve the sun-dried tomato soaking water if using vegan mayo, and blend it in as needed.
Nutrition Information
Serving size: 1 tablespoon Calories: 79 Fat: 8.6g Saturated fat: 1.3g Carbohydrates: .5g Sugar: .2g Sodium: 91mg Fiber: .1g Protein: .1g
Recipe by Go Dairy Free at