Arugula is one of those foods that I had no idea existed until I was 30. Such a shame because now I absolutely love it! If you’ve never eaten arugula, it’s the consistency of kale but has a zesty, peppery flavor.
What? Doesn’t that sound tempting to you? Well, I promise, when combined with the right foods, it can make an excellent meal.
In most cases, using it as a base for a salad is enough, but we take it a step further and make arugula aioli that will definitely enhance your burgers, grilled proteins, sandwiches and Buddha bowls. The possibilities are endless!
Ingredients for arugula aioli
- Arugula- This is the star of the show, so make sure you use fresh arugula that actually looks and smells fresh. We don’t want slimy greens!
- basil and parsley Fresh parsley and basil give the aioli even more herbal flavor. If you don’t like one or the other, feel free to leave it out.
- Garlic- As much as I love fresh garlic here, you can also substitute garlic powder for it. I would start with half a teaspoon and do a taste test after blending to see if you prefer more.
- lemon juice Lemon juice is a must here! The bright citrus flavor goes great with peppery arugula and fresh herbs.
- Mayonnaise- Just a few tablespoons of mayonnaise gives the sauce a more traditional aioli flavor thanks to the high fat content. I like to use egg-free mayonnaise to keep it vegan, but you can use whatever mayonnaise you like.
- Plain Unsweetened Yogurt – Yogurt is key to keeping this sauce lighter. It still gives it a creamy texture without having to add excess oil. Be sure to use plain and unsweetened so it doesn’t affect the flavor of the aioli. Kite Hill is my favorite non-dairy yogurt and I used the regular unsweetened almond milk yogurt for this recipe.
How to make arugula aoili
You will need a blender for the recipe. But it doesn’t have to be anything special!
Just put everything in a blender and blend until smooth. Experiment to see if you prefer a larger ingredient (lemon juice, salt, basil, etc.) and add as needed.
How long does arugula aioli keep?
Stored in an airtight container and refrigerated, the aioli should keep for at least 1 week. I haven’t tried storing it longer, but always be careful and assess the smell and taste if storing for more than a week.
Lightened rocket aioli
A relaxed aioli recipe with fresh basil and rocket. Perfect for grilled protein, burgers, sandwiches or buddha bowls!
Servings: 8th portions
- 1 ounce arugula , approx. 1½ cups packed
- 2 tablespoon non-dairy mayonnaise
- ¼ Cup plain unsweetened, non-dairy yogurt
- 1 clove Garlic
- 3 large basil leaves
- ¼ Cup fresh parsley
- 2 tablespoon lemon juice
- ¼ teaspoon Salt, or more, depending on your taste
Place all ingredients in a blender and blend until smooth. Test to see if you prefer more salt or acid (lemon juice) and add as needed. Store in an airtight container in the refrigerator for up to 1 week.
The recipe makes about 1 cup of aioli. Nutritional information is for 1/8 of the recipe or 8 servings.
Calories: 30kcal, Carbohydrates: 1G, Protein: 1G, Fat: 2G, Saturated Fatty Acids: 0.3G, Polyunsaturated fat: 0.02G, Monounsaturated fatty acids: 0.04G, Cholesterol: 0.5mg, Sodium: 100mg, Potassium: 47mg, Fiber: 0.1G, Sugar: 1G, Vitamin A: 254IU, Vitamin C: 5mg, Calcium: 23mg, Iron: 0.2mg