A Seafood Grill: Aioli of Basil and Sun-Dried Tomatoes

By Terri Pischoff Wuerthner
August/September 1994
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The recipes are designed to be easy, fast, and flexible and to leave room for the creativity of the barbecue cook.

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Aioli of Basil and Sun-dried Tomatoes

  • 1/2 cup mayonnaise
  • 4 cloves garlic, minced
  • 2 tablespoons finely chopped fresh lemon basil or sweet basil
  • 11/2 tablespoons minced sun-dried tomatoes in oil, drained
  1. Combine all ingredients, refrigerating if made ahead.
  2. Serve at room temperature.
Click here for the original article, A Seafood Grill. 

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