Put a fresh spin on classic aioli recipes with this pesto variation that packs in tons of herbaceous flavor. A nutty, garlicky pesto aioli recipe gets folded into a rich garlic aioli base for a creamy, vibrant sauce perfect for dipping, spreading, or dressing.
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Add fresh, herbaceous pesto to elevate your favorite garlic aioli to rave-worthy status! This pesto aioli is a verdant, creamy sauce that’s absolutely bursting with vibrant basil, garlic, and nutty notes. It’s the perfect condiment recipe for so many foods, making it our go-to sauce when we need that pop of spring flavor.
Craving a verdant, herby aioli blend?
You’ve found the perfect recipe! Our pesto aioli marries the luscious, rich creaminess of an emulsified aioli with the bright, bold flavors of a classic basil pesto. It’s the best of both worlds in one irresistible, versatile sauce.
We guide you through making an ultra-smooth aioli base using our tried-and-true method. Then you’ll fold in a quick homemade pesto, allowing those fresh herbs, garlic, and nutty notes to shine through beautifully. It’s such an easy way to amplify the flavor of a basic aioli into something really special.
Use this vibrant green sauce for dipping, drizzling, or slathering – the possibilities are endless! Its herbaceous flavor makes it an amazing accompaniment to proteins, vegetables, breads, and more. One taste of this pesto aioli’s flavor explosion and you’ll be hooked!
Ingredients for Pesto Aioli
- Egg yolk
- Fresh Lemon Juice
- Mustard
- White Vinegar
- Kosher Salt
- Avocado oil – or your favorite neutral oil. Keep in mind olive oil can have a strong flavor.
- Homemade Pesto with fresh basil.
- Garlic
Girl Carnivore Expert Recipe Tips
- Fresh pesto is best, but you can use store-bought pesto as well. We link the basil pesto found in the refrigerated section in most markets. If you need to make sure the pine nuts and other ingredients are smooth enough, you can give it a quick pulse or two in your food processor before making the aioli sauce.
- Add a little more umami flavor by sprinkling in fresh parmesan cheese.
- Want to really change it up? Consider using fresh ramps and making a garlic ramp pesto. Then add that to your homemade aioli recipe for an incredibly unique mayonnaise.
How to Use
This pesto aioli is amazing all spring and summer long to add fresh flavors to just about anything and everything you can imagine.
Try tossing it into chicken salad before stuffing ripe tomatoes for a light meal. Add it to tuna salad to level up your lunch. Or serve it alongside a simple one pan chicken and veggies dinner to jazz up any night of the week.
Try it with any and all veggies. Use it as a dipping sauce for roasted green beans or swap out your traditional mayo for this pesto aioli recipe in deviled eggs.
Then, use it under a perfectly grilled hanger steak (or use it with every steak as you master how to grill a steak) or dollop it over a steak power bowl with roasted potatoes. Try it with chicken kabobs, baked lamb meatballs, or even pan-seared pork chops to lighten up your dinner recipes.
It’s also amazing on any sandwich, whether you’re stacking deli meat high or using up chopped chicken breast leftovers. In other words, this pesto aioli recipe is a powerhouse sauce that can be used for so many things, just like our versatile compound butter recipes. Once you try it, you’re going to wonder why you hadn’t thought of it yet.
How to Store Pesto Aioli
Store your homemade pesto mayo in a glass jar (a resealable mason jar) or an airtight container in the refrigerator for up to 7 days. It can lose it’s vibrancy after 4 days because of the fresh herbs in the persto. So it’s best to make it fresh. Give the aioli a stir before using.
We don’t recommend freezing aioli as it causes the emulsification to split. However, you can freeze pesto and save it for later, making it easy to pop it into this homemade mayo any time you want to jazz it up.
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Pesto Aioli
Recommended Equipment
Ingredients
- 1 Egg yolk room temp
- 1 tbsp Lemon juice
- 1 tsp Mustard
- 1 tsp white vinegar
- ¼ tsp kosher Salt
- 1 c. Avocado oil
- 2 tbsp homemade pesto
- 1 garlic clove minced
Instructions
- In your food processor, add the egg yolk, lemon juice, mustard, and vinegar. Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top
- The egg and oil will combine and turn off white, emulsifying into mayonnaise
- Add the pesto and fresh garlic and pulse 3 to 5 more times to mix.
- Spoon into a resealable jar and chill until ready to use.
Notes
Nutrition
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Save Recipe BookmarkHow to Make Fresh basil Pesto Aioli Step-by-Step
- In your food processor, add the egg yolk, lemon juice, mustard, and vinegar. Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off white, emulsifying into mayonnaise
- Add the pesto and fresh garlic and pulse 3 to 5 more times to mix.
- Spoon into a resealable jar and chill until ready to use.
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