This 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. In addition to tomatoes and herbs, it’s enriched with garlic and balsamic vinegar for a restaurant-worthy taste.
Up Your Gourmet Game with this Easy Sun-Dried Tomato Basil Aioli
I honestly wasn’t expecting much the first time I whipped up this recipe. It sounded good in theory, but I wasn’t sure if it would taste too earthy. Fortunately, it’s just the opposite. It has a bright, warm, and fresh flavor that pairs well with so many foods. And it’s easy to adapt! I have some suggestions below as well as a vegan option in the recipe.
Roasted Garlic Option
You can substitute 3 to 6 cloves of roasted garlic for the fresh minced garlic. This adds a little more depth in flavor and very subtle sweetness from the roasting.
How to Use Sun-Dried Tomatoes in Oil
Use closer to 1/2 cup sun-dried tomatoes, drained, since they are already rehydrated. Slice or dice them and add to the aioli per the directions. Add up to 1/4 cup regular water, since you don’t have soaking water, as needed to get your desired consistency.
We love this sun-dried tomato basil aioli as is, but if you want a tangier flavor, you can increase the balsamic vinegar, to taste. If you simply want to enhance the flavors, add a pinch of salt before blending. And of course, you can add more sun-dried tomatoes, if desired. But I would taste test the aioli as written, before tinkering with additions.
Special Diet Notes: Sun-Dried Tomato Basil Aioli
By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, optionally vegan, vegetarian, keto, and paleo optional. Just be sure to choose the mayonnaise that suits your dietary needs.
Sun-Dried Tomato Basil Aioli
Author: Alisa Fleming
Recipe type: Sauce
- 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
- Place the sun-dried tomatoes in a small bowl and cover with them with the hot water. Let sit to rehydrate for 15 minutes.
- Remove the sun-dried tomatoes, but reserve the soaking water, and dice them.
- Add the mayonnaise, sun-dried tomatoes, basil, garlic, and vinegar to your food processor or blender, and process until relatively smooth.
- Gradually blend in the soaking liquid until it reaches your desired consistency.
- 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. 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.
Serving size: 1 tablespoon Calories: 52 Fat: 4.2g Saturated fat: .6g Carbohydrates: 3.5g Sugar: 1.1g Sodium: 103mg Fiber: .1g Protein: .3g