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This pesto aioli recipe brings forward a spectacular multi-cuisine sauce that can be used as a dip or a spread in just 5 minutes! The homemade pesto keeps things healthy, while the mayonnaise and garlic make it into an irresistible savory treat.
Whenever I’m looking to make sandwiches or burgers I used to always whip up Caesar dressing, or go with normal mayonnaise, but this basil pesto aioli might take the cake from now on.
It comes together with only 5 ingredients, you don’t even have to put much effort into it.
Moreover, what’s amazing about this sauce is that there is no cooking required, just stir the basil pesto with mayonnaise, and minced garlic on top.
Need a dip for the fries and crisps? DONE! Looking for a spread to slather on bread and buns? DONE!
No more going to the store curating dipping sauces when you can easily blitz together this aioli pesto in an instant.
What is Pesto Aioli?
This condiment is a combination of two separate dishes- Aioli, a Mediterranean sauce consisting of garlic, egg yolks, and olive oil similar to mayonnaise. While pesto is an Italian sauce made up of basil, nuts, cheese, and olive oil.
When you mix those sauces together, you get basil pesto aioli, brimming with fresh, herby, and garlicky flavors with a pop of green color from the basil leaves.
(For simplicity’s sake, I went for store-bought veg mayonnaise to skip adding egg yolks and make things complicated).
Slather it on burgers and sandwiches, drop a dollop on your favorite salads, or drench crips, fried chicken, and roasted veggies in it.
Why You’ll Love This Recipe
- This sauce is extremely versatile and can be used in countless different ways.
- All you need are 5 ingredients and 5 minutes to bring this dish to fruition.
- You can effortlessly hoist up the flavors of your sandwiches, easter salads, burgers, and even fried recipes.
Tools You Need
Whisk: To mix the ingredients properly without any clump of garlic or pesto left behind.
Ingredients in this Pesto Aioli Recipe
Pesto: Make this homemade pesto which is a much healthier alternative than some store-bought stuff.
Mayonnaise: It is an important element of any aioli, so pick the best quality mayo for the superior texture and flavor.
Garlic: It elevates the flavor of all the ingredients and also provides an enigmatic aroma.
Lemon Juice: Rich in vitamin C, lemon juice is essential for a citrusy edge.
Salt to taste
How to make Pesto Aioli
Whizz up basil pesto:
See the recipe here for a herby and creamy basil pesto sauce.
Combine all the ingredients:
In a bowl, add mayonnaise, then add minced garlic, prepared basil pesto, and lemon juice, and mix well.
Adjust the taste of the sauce by adding salt, and you have creamy aioli sauce ready for the taking.
Tips & Variations
Try different herbs: When making your pesto, instead of using basil leaves, go for other herbs like rosemary, mint, parsley, or a combination of all for an explosion of herbiness.
Make homemade mayonnaise: If you are peculiar about homemade meals, and keep the store-bought stuff as far as possible, try making the mayonnaise yourself. I’ve never tried it but I hear from many colleagues that they come out even better than some branded ones.
Add some heat: For a spicy contrast of flavors, add some crushed black pepper. Not only will it give a certain depth of flavor to the aioli, but also make it appealing to look at.
Serving Options
Salads: Try the sauce with golden girl salad, peanut salad, or a coleslaw salad as they are my go-to summer salads that pair incredibly well with it.
Breads & Buns: Apply this sauce on the slice of burgers, and sandwiches like coleslaw sandwich, paneer corn sandwich, or this grilled cheese sandwich, and wait for the immense flavor that your taste buds will never forget. Better yet, mix the aioli with the filling you’ve prepared for an even more extensive blast!
Dipping Sauce: This is my favorite method of using this aioli sauce. Dip crisps, fried meat, and even crunchy roasted veggies to elevate their flavor profile.
How to Store
In the fridge: You can store the leftover aioli in the refrigerator by placing it in a glass jar or air-tight container.
In the freezer: Do not put the sauce in the freezer as the emulsified mayonnaise will separate the oil and spoil the aioli.
Please rate and comment if you make this pesto aioli so I know how much you like it.
Easy 5-Minute Pesto Aioli Recipe
Equipment
Ingredients
- ½ cup Veg Mayonnaise
- 2 tbsp Basil Pesto
- 2 cloves Garlic minced
- ½ tbsp Lemon Juice roughly 1/4 Lemon
- a pinch of Salt
- a pinch of Black Pepper Powder (optional)
Instructions
- Make basil pesto.
- In a bowl, add mayonnaise, then add minced garlic, prepared basil pesto, and lemon juice, and mix well.
- Adjust the taste of the sauce by adding salt, and you have creamy aioli sauce ready for the taking.
Notes
- Try different herbs: When making your pesto, instead of using basil leaves, go for other herbs like rosemary, mint, parsley, or a combination of all for an explosion of herbiness.
- Make homemade mayonnaise: If you are peculiar about homemade meals, and keep the store-bought stuff as far as possible, try making the mayonnaise yourself. I’ve never tried it but I hear from many colleagues that they come out even better than some branded ones.
- Add some heat: For a spicy contrast of flavors, add some crushed black pepper. Not only will it give a certain depth of flavor to the aioli, but also make it appealing to look at.