Pesto Aioli
This pesto aioli recipe combines the bright, herbaceous flavors of basil pesto with rich, creamy garlic aioli. Prepared basil pesto gets folded into an egg yolk-based garlic mayonnaise base for a luscious, vibrant sauce perfect for dipping, spreading or dressing.
Servings: 16
Calories: 142kcal
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
If it becomes too thick, use a ½ teaspoon cold water to thin it out.
Nutrition
Serving: 1serving | Calories: 142kcal | Carbohydrates: 0.3g | Protein: 0.3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 12mg | Sodium: 58mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 54IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.1mg