"This recipe is absolutely delish and much easier than making homemade aioli with egg yolks and olive oil. We use it on chicken sandwiches, fish, with sweet potato fries and much more. Make sure to use fresh ingredients, it makes all the difference!"
Put mayo and basil in food processor. Process until well mixed and mayo turns a slight green. Add garlic and process 30 seconds to ensure garlic is well blended. Add lemon zest and lemon juice and process for 30-45 seconds, until well mixed.
Transfer to a bowl and cover. Store in refrigerator at least one hour before serving to allow aioli to thicken and flavors to meld. Store in refrigerator up to 7 days.