This flavorful sun-dried tomato basil aioli makes a delicious creamy dip for fries or roasted vegetables, spread for sandwiches, or burger topping. It’s easy to prepare and has wonderful depth of flavor. Since my husband isn’t a big fan of basil, I sometimes omit it.
For a roasted garlic sun-dried tomato aioli, you can substitute 3 to 6 cloves of roasted garlic for the fresh minced garlic. This adds a little depth in flavor and very subtle sweetness from the roasting.
Special Diet Notes: Sun-Dried Tomato Basil Aioli
By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, optionally vegan, vegetarian, and paleo optional.
Most brands of plain mayonnaise are naturally dairy-free, but they are made with eggs. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?
- 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
- 2 teaspoon balsamic vinegar
- Place the sun-dried tomatoes in a small bowl and cover with them with the hot water. Let sit to rehydrate for 15 minutes.
- 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.
- Add the mayonnaise and balsamic vinegar, and process until relatively smooth.
- Transfer the aioli to an airtight container and store in the refrigerator for up to 1 week.