Lightened Up Arugula Aioli
Arugula is one of those foods that I had no clue existed until I was in my 30s. Such a shame because now I absolutely love it! If you’ve never had arugula, it kind of has the texture of baby kale but with a zesty, peppery flavor.
What? That doesn’t sound appealing to you? Well, I promise when it’s paired with the right foods, it can make for an outstanding meal.
In most cases, using it as the base of a salad will suffice but we’re kicking things up a notch by making arugula aioli which will seriously elevate your burgers, grilled protein, sandwiches, and buddha bowls. The options are endless!
Ingredients for Arugula Aioli
- Arugula- This is the star of the show so you want to make sure you’re using fresh arugula that actually looks and smells fresh. We don’t want any slimy greens!
- Basil and Parsley- Fresh parsley and basil lend even more herby goodness to the aioli. If you’re not into one or the other, feel free to leave it out.
- Garlic- As much as I love fresh garlic here, you could get away with substituting garlic powder. I would start with 1/2 teaspoon and taste test to see if you prefer more after blending.
- Lemon Juice- Lemon juice is a must here! The bright citrusy flavor pairs so well with the peppery arugula and fresh herbs.
- Mayonnaise- Just a few tablespoons of mayonnaise will give the sauce more of a traditional aioli flavor thanks to high amount of fat. I like to use egg-free mayo to keep it vegan but feel free to use whatever kind of mayo you like.
- Plain Unsweetened Yogurt- Yogurt is key for keeping this sauce on the lighter side. It still gives it a creamy texture without the need for excess added oil. Be sure to use plain and unsweetened so that it doesn’t alter the flavor of the aioli. Kite Hill is my go-to for dairy-free yogurt and I used the regular plain unsweetened almond milk yogurt for this recipe.
How to Make Arugula Aoili
For the recipe you will need a blender. Doesn’t have to be a fancy one though!
Simply combine everything in a blender and blend until smooth. Taste test to see if you prefer more of an ingredient (lemon juice, salt, basil, etc) and add as desired.
How Long does arugula aioli keep?
When stored in an airtight container and refrigerated, the aioli should stay good for at least 1 week. I haven’t tried storing it longer than that but always use your best judgment and evaluate the smell and taste if you keep it beyond a week.
Lightened Up Arugula Aioli
- 1 ounce arugula , about 1½ cups packed
- 2 tablespoons dairy-free mayonnaise
- ¼ cup plain unsweetened dairy-free yogurt
- 1 clove garlic
- 3 large basil leaves
- ¼ cup fresh parsley
- 2 tablespoons lemon juice
- ¼ teaspoon salt, or more, to taste
- In a blender, combine all ingredients and blend until smooth. Taste test to see if you prefer more salt or acid (lemon juice) and add as desired. Store sealed in an airtight container in the refrigerator for up to 1 week.
ooohhh so fresh and tangy…it was super easy and I had no idea how I’d use up the arugula from my Harvest Box (From The Ecology Center in San Juan Capistrano)…..what a perfect solution! I threw everything in my Vitamix and Ump there it is! Excellent
I’m so glad to hear you enjoyed it and found a way to use your fresh arugula! I love eating in season with local vegetables. More nutrition and more flavor! :)