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Who reading this is straight-up sick of a boring old Grilled Chicken Salad? Have no fear, this Lemon-Basil Aioli is here to vamp up your boring grilled chicken salad and so much more! Top off your bunless burger with this. Dip your roasted sweet potato fries in it. I also love dipping super crispy roasted brussels sprouts in it or even steamed artichokes. Regardless of what you’re using it for, this Lemon-Basil Aioli is sure to make your meal a better one. Not to mention, it only takes 10 quick minutes to whip up! Enjoy!

Lemon-Basil Aioli
Serves 6
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
For the Aioli
  1. 1 egg
  2. 1 cup safflower seed oil
  3. juice of 1 lemon
  4. zest of 1/2 lemon
  5. 4 cloves garlic, minced
  6. 1 heaping tbsp. loosely chopped fresh basil
  1. Fill a small cup or bowl with hot water (just as hot as your tap water can get). Place egg (uncracked) in the bowl for 3 minutes so that it will get to room temp.
  2. In a food processor or blender, crack the egg. add 1/4 cup of safflower seed oil. pulse until blended.
  3. Now, turn your food processor on and while it is running, slowly drizzle the remaining 3/4 cup of safflower seed oil, like pour as slowly as you possibly can. This will take about 2-3 minutes to drizzle it all in.
  4. Now it should look like a mayo base. Add in the remaining ingredients (lemon zest, lemon juice, basil, garlic, salt and pepper). Blend until everything is well blended.
  5. Serve and enjoy!
  1. I served mine with a bed of arugula, some grilled chicken, with sliced red onions and cherry tomatoes.
  2. This is also great addition to burgers (or bunless burgers).
  3. I also love to dip super crispy roasted brussels sprouts in it or steamed artichokes!
The Defined Dish

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because… It’s all about balance y’all!

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    1. I prefer avocado or safflower. “Light” olive oil is okay, but not extra virgin (the flavor is too strong, usually).

  1. Yum! How long does this aioli last in the fridge? I’ve heard mixed answers about these home made aioli’s…Thanks!