This Pesto Aioli is a flavor twist on a classic condiment. It’s quick, easy, and made with homemade basil pesto!
What is aioli?
In some cuisines, aioli refers to a sauce simply made from olive oil, mashed garlic, and salt.
However, in other cuisines, the word aioli has taken on a different meaning. More often than not, if you see the word aioli it’s referring to a creamier, mayo-based sauce that can be seasoned in different ways.
Today, we’re making a pesto aioli…so, a mayo-based sauce made with pesto…and it’s delicious!
Ingredients
- Basil Pesto – I love to use a fresh batch of my homemade basil pesto. Just 7 ingredients and a food processor and it’s ready to go!
- Mayonnaise – I use an olive oil based mayo but any will work.
- Salt – add to taste.
How to make
This recipe literally couldn’t be easier. Homemade pesto, a little bit of mayo, and 10 minutes and you’re good to go!
- Make basil pesto in a high powered food processor according to recipe directions.
- Pulse in mayo until fully incorporated then season with salt and serve!
Is pesto aioli vegan?
No but it very easily can be. To make this pesto aioli vegan, sub the olive oil mayo out for a vegan variety and omit the parmesan from the pesto. You can also use a vegan parmesan cheese if preferred.
What to serve with pesto aioli
This pesto aioli can be used in so many different ways and with so many different recipes!
- As a dip. Serve it alongside french fries, crab cakes, potato wedges, or grilled shrimp skewers.
- On burgers/sandwiches. Slather it on pork burgers, portobello mushroom burgers, or grilled cheese.
- Over veggies. Serve it on roasted vegetables, roasted potatoes, or steamed broccoli.
- As a sauce. Drizzle it over baked salmon, chicken tenders, or pork chops.
- In chicken salad. Use it in place of mayo to give your chicken salad a flavor twist.
- In mashed potatoes. Mix a spoonful of it into your mashed potatoes.
How to store
Leftover pesto aioli will last for up to a week in an airtight container in the fridge.
I don’t recommend freezing it because the mayo will separate and become watery when thawed.
– Jennifer
Pesto Aioli
Equipment for this recipe
Ingredients
- 1 batch basil pesto
- 2 cups mayonnaise I use an olive oil based mayo
- salt to taste (I used 1 teaspoon total)
Instructions
- Make basil pesto in a high powered food processor according to recipe directions.
- Pulse in mayo until fully incorporated.
- Taste and re-season, if desired.
- Serve with fries, on chicken, sandwiches, fish, etc.
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.