Are you a sucker for condiments? I love a good sauce or spread and this Basil Pesto Aioli, sometimes called Pesto Mayo, is moving to the top of my list pretty fast.
Most people think that pesto aioli is as simple as mixing basil pesto with mayonnaise and essentially, that would make sense.
Ingredients for pesto are typically fresh basil, pine nuts, seasoning and olive oil. Mayonnaise made from eggs, oil and salt. But you can even make this version with a spinach pesto or sundried tomato pesto.
Actually, aioli and flavored mayonnaise are a little different, but for quick and easy aioli sauces, using mayo as a base is acceptable. At least in my world…
Why You’ll Love This Pesto Aioli
A creamy condiment that is full of flavor with simple ingredients- what’s not to love!
- Use on anything – Pesto aioli is the perfect condiment for so many different foods. With fresh flavors of basil and garlic, slather it on sandwiches and paninis.
- Creamy texture – This staple condiment has the best smooth texture, making it perfect for so many things.
- Gluten-free – If you’re following a gluten free diet, no worries! This pesto aioli has none in it.
Ingredients
Although the ingredient list is short, this pesto aioli is full of fresh flavor.
- Mayonnaise – You can use your favorite store bought brand, or try your hand at making homemade mayonnaise.
- Fresh garlic – Use fresh garlic opposed to pre minced jarred garlic. Jarred garlic is sweet while fresh will be more garlicky. A punch of raw garlic is perfect for this flavorful spread.
- Fresh basil – Make sure to pack these tightly when measuring. The bright flavor of basil adds both color and flavor to this velvety aioli.
- Pine nuts – These add just the right amount of texture and flavor to aioli. If you want even more nutty flavor, you can toast them before adding them to the recipe.
- Lemon juice – This is an element that gives this aioli sauce a small acidic kick. Fresh lemon juice is always more vibrant and bright than bottled, but again, bottled will do.
Variations
There are plenty of ways you can make this pesto aioli your own. Here are a few suggestions.
- Spice – If you’d like to make this sauce a little spicy, try adding some crushed red pepper flakes or cayenne pepper.
- Acidity – Instead of or in addition to the lemon juice, try using dijon mustard, white vinegar or even mustard powder.
- Cheese – A lot of pesto recipes have cheese. Try adding some grated parmesan cheese into the mix.
How to Make Pesto Aioli
Making this creamy accompaniment couldn’t be more simple!
- Blend all ingredients except mayo. Combine basil leaves, garlic, pine nuts, lemon juice and salt in a small food processor. Pulse until roughly chopped. You might need to scrape down the sides and do this several times.
- Add mayo and blend until smooth. Then add mayonnaise and blend until fairly smooth.
- Chill. Transfer to an airtight container and chill before using.
How to Use Pesto Aioli
Aioli is excellent as a dipping sauces or condiment to slather on sandwiches or burgers. You can dip olives, carrots, sweet potato fries or potato chips and even put a dollop on top of cooked veggies or crab cakes.
It pairs particularly well with proteins like chicken breasts and shrimp. You could even add it to pasta to create a pesto pasta.
Storage and Freezing
How to Store Pesto Aioli
You can store this homemade aioli in the refrigerator in an airtight container for up to a week.
Can I Freeze Aioli?
We do not suggest freezing aioli. Mayonnaise based condiments do not tend to thaw properly.
More Aioli Recipes
Aioli is a sauce popular in Mediterranean cuisine. It’s made of garlic, olive oil, lemon juice, and egg yolk, which makes it sneakily similar to a garlic mayo. Here are a few of our favorites.
Herb Lemon Aioli
Mustard Aioli Sauce
Quick Garlic Aioli
Pesto Aioli (Pesto Mayo)
Ingredients
- 1/2 cup good mayonnaise
- 1/2 cup fresh basil leaves , roughly torn
- 2 cloves fresh garlic* , roughly chopped
- 1 tablespoon pine nuts , toasted
- 1 teaspoon fresh lemon juice
- Pinch of Kosher salt
Instructions
- Combine basil leaves, garlic, pine nuts, lemon juice and salt in a small food processor. Pulse until roughly chopped. You might need to scrape down the sides and do this several times.
- Add mayonnaise and blend until fairly smooth.
- Transfer to an airtight container and chill for 30 minutes before using.
- If you liked this recipe, come back and let us know how it was!
Notes
Nutrition
What do you classify as “good mayo” any brand you can name?
I prefer anything that has an olive oil base, as I feel like it has more flavor. Hellman’s or Dukes are usually my preferences. I would shy away from the store brands, which often don’t have any flavor at all and sometimes have less body. Lower fat mayos are often the same.
This was delicious! Great on so many dishes, saving to make again soon!
This is a 5-star recipe! Absolutely delicious!