Creamy Basil Sauce
This creamy basil sauce packs so much fresh basil flavor! This simple recipe is so easy to make. Use it in place of ranch dressing or aioli.
- 1 medium clove garlic, cut into several pieces
- 1 cup lightly packed fresh basil leaves (about 0.7 ounces)
- 1 cup mayonnaise
- Scant ½ teaspoon fine salt
- Freshly ground black pepper, to taste
- Place the garlic in a food processor* and process until it’s finely chopped. Add the mayonnaise, basil, salt and pepper.
- Process until smooth. Leftovers keep for up to 1 week in an airtight container in the refrigerator.
You’re going to fall in love with this creamy basil sauce! It’s like a super fresh, summertime aioli that brings sandwiches and snacks to life.
You can whip this sauce together in just a few minutes with a few ingredients. I make it all the time, and keep finding more uses for it, so I’m highlighting it here today.
It’s not too late to plant some basil this summer. If you have a surplus and you’ve already made all the pesto you can eat, try this creamy basil sauce next.
You’ll find lots of ideas to use it up below. Let’s make it a basil sauce summer!
Simple Ingredients
This sauce tastes like more than the sum of its parts.
It’s magical.
Garlic
Garlic (one clove) is listed first because we’ll blitz it in the food processor before adding the remaining ingredients.
Why dirty a garlic press or chopping board if we don’t have to?
Fresh basil
Fresh basil is everything here. Use the leaves and tiny stems, but discard the thicker stems.
Mayonnaise
I don’t use mayonnaise often, but it offers a luxuriously creamy, slightly tangy base for this sauce that cannot be beat.
I prefer the taste of Duke’s mayonnaise, although more health-conscious options made with avocado oil exist.
Salt and pepper
Salt enhances the overall flavor.
Season it generously with black pepper for some kick.
Basil Tips
Basil keeps better at room temperature than in the refrigerator, but it doesn’t keep for long either way.
To ensure a bright green sauce, make sure your basil is dry before blending. Gently wash it under cool water, pat it dry, then let the basil air dry for a bit.
Uses for Basil Sauce
Here are a few ways that I’ve enjoyed this sauce, but there are many more, I’m sure.
Generally speaking, it plays well with tomatoes and other summertime produce like zucchini. For an extra pop of flavor, add a drizzle of thick balsamic vinegar or balsamic glaze.
- Avocado toast: Liven up your avocado toast with a light drizzle of basil sauce. Tomatoes would be lovely with it.
- Eggs: Serve it alongside some crusty toast and fried or scrambled eggs.
- French fries: Oh my! Try this sauce with my crispy potato wedges.
- Pizza: The basil flavoring is a perfect match for pizzas (try it with a classic Margherita). Serve basil sauce for dunking on the side, like you would ranch dressing. I might like it even better.
- Sandwiches and wraps: Add a spread of basil sauce on your bread or tortilla for a jolt of fresh, summery flavor. Try it in the modified grilled cheese shown above, and the Caprese sandwich shown below.
- Socca and panisse: Basil sauce tastes amazing with these chickpea flour-based options. Socca is chickpea flatbread, whereas panisses are chickpea fries.
- Veggie dip: Serve it with crisp cut vegetables like bell pepper, carrot, celery and broccoli. Add cheese and crackers for a lovely summertime appetizer.
