Lightened Arugula Aioli – Making Thyme for Health

Arugula is one of those foods that I had no idea existed until I was in my 30s. Such a shame because I absolutely love it now! If you’ve never eaten arugula, it has the texture of baby kale but with a zesty, peppery flavor.

What? Doesn’t that sound tempting to you? Well I promise when combined with the right foods it can make a superb meal.

In most cases, using it as a base for a salad is enough, but we’re taking things up a notch by making arugula aioli that will seriously 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 could get away with garlic powder. I would start with 1/2 teaspoon and do a taste test to see if you prefer more after mixing.
• lemon juice Lemon juice is a must here! The bright citrus flavor pairs so well with peppery arugula and fresh herbs.
• Mayonnaise- Just a few tablespoons of mayonnaise gives the sauce 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 any type of mayonnaise you like.
• Plain Unsweetened Yogurt Yogurt is key to keeping this sauce on the lighter side. It still gives it a creamy texture without having to add excess oil. Be sure to use pure and unsweetened so that the flavor of the aioli is not altered. Kite Hill is my go-to choice for 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 fancy!

Just put everything in a blender and puree until smooth. Taste the flavors to see if you prefer more of an ingredient (lemon juice, salt, basil, etc.) and add as you like.

How long does arugula aioli keep?

Stored refrigerated in an airtight container, the aioli should keep for at least 1 week. I haven’t tried storing it longer than that but always use your best judgment and rate the smell and taste if storing longer than a week.