Sun-Dried Tomato and Walnut Aioli is a delightful fusion of Mediterranean ingredients that breathe new life into a classic sauce. At its core, aioli is a garlicky emulsion with roots in Southern European cuisine—traditionally found in France’s Provence region and parts of Spain and Italy. Over time, countless variations have emerged, each reflecting the tastes, ingredients, and heritage of the region in which it’s made. This recipe expands on a familiar base by introducing tangy sun-dried tomatoes and toasted walnuts for added depth and texture, resulting in a sauce that feels both familiar and refreshingly new.
Some of the oldest references to aioli date back to Roman times, where olive oil, garlic, and salt were often pounded together in a mortar and pestle to create a sturdy condiment. This recipe holds onto that fundamental combination but adapts it for modern kitchens. Mayonnaise is used to provide a creamier base, ensuring consistency and easy blending. The pungent garlic remains a key player, but sun-dried tomatoes bring a tart flavor that pairs beautifully with the richness of walnuts.
Sun-dried tomatoes have a vibrant history of their own. In traditional Mediterranean households, these tomatoes would be laid out in the sun to dry, often sprinkled with salt to draw out moisture. Once dried, they are preserved in olive oil to maintain their savory, concentrated flavor. By using oil-packed sun-dried tomatoes in this aioli, you capture their inherent tanginess along with a slight sweetness that builds layers of flavor in the sauce. When combined with the toasted walnuts—another enduring staple of Mediterranean cuisines—you end up with a velvety spread that stimulates the palate with contrasting notes: creamy, nutty, and just a hint of smoky sweetness.
Walnuts themselves boast a mild sweetness and rich, buttery texture that make them an ideal partner to the acidic brightness of sun-dried tomatoes. Toasting the walnuts is a small but significant step that intensifies their nuttiness, transforming them from subtle to robust. This toasty quality also adds a deeper, more sophisticated dimension to the aioli. It’s a simple technique that can truly elevate many recipes, and in this particular sauce, it helps set it apart as something special.
Because of these hearty flavors, Sun-Dried Tomato and Walnut Aioli stands up wonderfully to bolder dishes, such as roasted meats or hearty vegetables. However, it also shines as a contrast to lighter fare, like summer salads, grilled eggplant, or crisp vegetable crudités. Spread it on a sandwich for a punch of flavor, or serve it as a condiment for grilled chicken or fish. And if you’re looking to add a Mediterranean flair to a classic burger, this aioli can take that burger experience to new heights.
Part of the appeal of this recipe lies in its versatility. You can tinker with the texture by blending the mixture thoroughly for a smooth consistency or pulsing only briefly for a chunkier sauce. For those who want an extra garlic bite, adding another clove will dial the pungency up a notch—or use a bit of garlic powder to layer on the flavor. Meanwhile, if you prefer a lighter option, you can easily substitute half of the mayonnaise with Greek yogurt for a tangier, lower-fat alternative that still preserves much of the creamy texture.
From a cultural standpoint, this recipe pays homage to the interconnected food traditions of the Mediterranean basin—where you’ll find garlic-based sauces, nutty condiments, and tomato-forward dishes all in the same culinary landscape. Ingredients like garlic, oil, and nuts are deeply woven into this region’s food culture, underscoring shared influences between countries along the coast. It’s this shared heritage that has given rise to a variety of dishes that, while unique, all celebrate the bounty of sun-ripened produce and the simplicity of combining a few high-quality ingredients to create something memorable.
Ultimately, Sun-Dried Tomato and Walnut Aioli exemplifies the bold simplicity of Mediterranean cuisine. Few ingredients carry as much flavor as sun-dried tomatoes and toasted walnuts, and even fewer can create such a smooth yet complex sauce. Whether you’re exploring new ways to dress up a simple meal, bridging the gap between Mediterranean food traditions, or just looking for a delicious condiment to brighten day-to-day dishes, this aioli is an exciting, approachable recipe to have in your repertoire. It marries simplicity with sophistication, bringing centuries of culinary tradition right to your modern table. Enjoy experimenting with your favorite pairings, and savor how these vibrant flavors come together in each creamy, tangy bite.
Sun-Dried Tomato and Walnut Aioli
Ingredients
Aioli Ingredients
- ½ cup walnuts toasted for deeper flavor
- 1 cup sun-dried tomatoes oil-packed, drained
- 2 cloves garlic peeled
- ½ cup mayonnaise high-quality, full-fat recommended
- 2 tablespoons extra-virgin olive oil for blending
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Toast the walnuts. Preheat a small pan over medium heat (about 175°C / 350°F). Add the walnuts and stir gently for about 5 minutes, or until they become fragrant and lightly browned. Be careful not to burn them. Let them cool.
- Combine ingredients. In a blender or food processor, add the toasted walnuts, drained sun-dried tomatoes, garlic cloves, mayonnaise, olive oil, lemon juice, salt, and black pepper.
- Blend until smooth. Pulse the mixture a few times to break down the tomatoes and walnuts, then blend on medium speed. Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired. The aioli should be thick yet smooth.
Notes
Chef’s Tips:
- For a lighter version, replace half the mayonnaise with Greek yogurt.
- If you want a coarser texture, pulse briefly rather than blending thoroughly.
- To intensify the garlic flavor, add one extra clove or a pinch of garlic powder.