Basil Mayo


  • 1 Egg
  • 3 Teaspoons of Lemon Juice or Red Wine Vinegar
  • 1/2 Cup of Coconut Oil, Melted
  • 1/2 Cup of Olive Oil
  • 1 Large Handful of Fresh Basil
  • 1 Clove of Garlic

This goes with just about anything- it’ll take whatever you’re eating to the next level of deliciousness. It only takes a few minutes to make and is perfect for spreading, dunking, dipping and drizzling. It’s also great added to your usual vinaigrette dressing for a little extra oomph.


Add the egg and lemon juice/vinegar to the food processor and blend until combined.


Combine the oils. Then very slowly, in a steady stream, gradually add the oil in to the egg mixture on low speed (this is very important!). It should take 1-2 minutes for you to pour in all of the oil. You’ll notice it thicken with each addition and when all of the oil has been added it should be thick and glossy.


Then add in the basil leaves and garlic clove and blitz on high for about 20 seconds. Voilà, it’s done! Store in the fridge in an air tight container (due to the coconut oil it may solidify in the cold, so take out of the fridge prior to eating to allow it to soften).


This Recipe is Gluten Free, Dairy Free & Paleo.

3 Comments to Basil Mayo

  1. Catherine Feeney says:

    Assuming it hasn’t been hastily eaten, how long can it keep in the fridge?

    • Indy Power says:

      I’ve usually finished mine within a week but it should last up to two weeks if its in an air tight jar!

  2. Rebecca says:

    Hi, how long will this store in the fridge for?