Avocado Toast with Lemon-BasilĀ Aioli

September  7, 2014
Author Notes

I've been really into lemon-basil aioli after having it at a local restaurant that uses it on several of their sandwiches. I started adding it to avocado toast in place of my usual butter or olive oil, and the tanginess and herbal freshness really pop against the silky avocado. —fiveandspice

  • Serves 1
  • For the avocado toast:
  • 1 thick piece of sourdough bread, toasted
  • Lemon-basil aioli (below)
  • 1/2 avocado, sliced
  • Sea salt
  • For the lemon-basil aioli:
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 large egg yolk
  • 1 small garlic clove, crushed to a paste
  • 1/2 to 3/4 cups (approximately) of a neutral flavored oil
  • 3 to 4 large fresh basil leaves, finely chopped
  • Salt and pepper
In This Recipe
  1. For the avocado toast:
  2. Spread your toast with aioli to taste, then top with slices of avocado and a sprinkling of sea salt. That's it!
  1. For the lemon-basil aioli:
  2. Whisk together the lemon juice, zest, egg yolk, and garlic. Whisk in the oil very slowly -- starting one drop at a time and working up to a thin, steady stream as the mixture starts to thicken and emulsify. You can also whip everything together in a blender or food processor, but aioli made by hand has a better texture (and makes you feel more like a superstar). When enough oil is incorporated to reach your desired thickness you can stop adding it, and fold in the basil and salt and pepper to taste. Refrigerate for at least an hour before using to allow the flavors to settle and develop. (You can also just stir the lemon juice, zest, garlic, and basil into about 2/3 cup of store bought mayo and it'll still be really good.)

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  • fiveandspice
  • erikka
  • Freddurf
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.