Easy Recipes Inspired By My West Coast Kitchen Garden On Vancouver Island

Basil Anchovy Aioli For Garden Veggies

Basil Anchovy Aioli For Garden Veggies
Basil Anchovy Aioli To Dip Veggies
Basil Anchovy Aioli To Dip Veggies

Summer is prime time for perfect, fresh vegetables from your own garden or the farmer’s market. In our house we are mostly eating them raw and plain as fast as we can pluck them off the vines or from the ground but sometimes we want that little extra. With a plethora of perfect beans, I decided to briefly blanch them and serve them with a piquant aioli flavored with a bunch of gorgeous basil, some parsley and chives and up the umami with some anchovies. Fresh and simple garnished with beautiful flowering oregano, this is the essence of a summer garden.

*Note: Aioli is a traditional French sauce made simply with egg yolks, lots of garlic, olive oil and seasoned with a little lemon juice and mustard. This sauce has all those ingredients except mustard but adds in the anchovy and herbs so it could also be called a flavored mayonnaise.

Easy green sauce made with basil, anchovy and other fresh herbs
Easy green sauce recipe made with basil, anchovy and other fresh herbs

Below are some fun and easy centerpieces also foraged from the garden and arranged simply in mason jars that added a little color to our casual summer party.

Flower arranging in my kitchen garden
Flower arranging in my kitchen garden with sunflowers and flowering herbs
Basil Anchovy Aioli To Dip Veggies
5 from 6 votes
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Basil Anchovy Aioli

A delicious tangy and addicting sauce perfect for dipping veggies into or dressing a nicoise salad.

Course Appetizer, Condiment, Dip, Dressing, Salad, Salad Dressing, Sauce
Cuisine canadian, French
Keyword Aioli, Anchovies, Basil, Chickpea Dip, Green Sauce, Herbs, Pasta Sauce, Salad Dressing
Prep Time 15 minutes
Servings 2 cups
Author Sabrina Currie

Ingredients

  • 2 Egg Yolks
  • 1 Garlic Clove, Crushed
  • 1 c Basil And Other Herbs, Coarsely Chopped and Packed To Equal 1 Cup I used basil, parsley, chives and thyme
  • 1 c Olive Oil
  • 1 Juice of 1 Lemon
  • 4 Anchovy Fillets
  • 1 tbsp Sherry Vinegar Red wine vinegar is a fine substitute
  • 1 tsp Pepper
  • 1/2-1 tsp Salt or to taste Add after anchovies and adjust as needed
  • 6 drops Hot Sauce (Tobasco)

Instructions

  1. Using a high powered blender or hand held blender, start blending egg yolks and garlic. Add half of herbs and lemon juice if you need to add more volume to reach the blades.

    Blending Basil Dip With Anchovies
  2. With blender running, slowly start adding oil. Start with a few drops at a time until it starts thickening and then you can start adding it faster.

  3. Once half of oil has been incorporated, add rest of ingredients except salt and then continue blending and adding oil until finished. If sauce gets too thick, add a little water a teaspoon at a time until desired consistency is reached. Taste and adjust salt blending well after adding.

    Delicious Easy Herb Veggie Dip
  4. Serve immediately or refrigerate up to 4 days and serve with raw or blanched veggies.

    This French sauce is very versatile and is delicious on salads, sandwiches and chicken too!

    Fresh Vegetables From My Garden With Basil Anchovy Aioli
Garden Fresh Green Sauce With Basil Thyme Chives And Parsley
Garden Fresh Green Sauce With Basil Thyme Chives And Parsley
Basil Anchovy And Garlic Aioli Dip Recipe For Summer Veggies
Basil Anchovy And Garlic Aioli Dip Recipe For Summer Veggies


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14 thoughts on “Basil Anchovy Aioli For Garden Veggies”

    • Thank you, it was fun dressing up the platter with flowering herbs and beggies from the garden, an economical veggie plate!

    • Thank you Colleen! Glad you’re an anchovy lover too-they add such great flavour and can be quite subtle when used in moderation. Cheers 🙂


  • Those flower arrangements are beautiful! Wildflowers are my favorites! Your pictures scream summer and joy and outdoor time. As for the basil anchovy aioli, Loreto is the guy, so I’m going to ask him to make it for us. It sounds delicious!

    • Grazie mille Nicoletta! I hope you two are enjoying summer and that you get to enjoy this aioli too 🙂 Cheers!

    • Thanks Leanne, that’s my goal! Even if people just have a little planter of herbs or tomatoes on their porch. I find gardening so therapeutic:-) I hope your having a wonderful summer, cheers!


  • Oh I love anchovies so much but I only ever put them on pizza! I have a full pot of basil growing on my patio right now so I know what I’ll be making as soon as it’s ready. Yum!


  • Sabrina I’m so excited for this dip. We are eating veggie and charcuterie platters on repeat this summer and it’s so great to have a new and interesting dip to pair up with it. Thanks s much for sharing.

    • You’re welcome and thank you for your kind comments! I’m sooo doing the same, cool easy platters of veg, cheese and meats is where it’s at. Enjoy your summer!

    • Yay for growing your own basil! It’s one of my most used herbs in the summer-so delicious in this and other Mediterranean dishes as well as southeastern Asian curries and salads. Enjoy!

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