Pesto Aioli

Pesto Aioli may become your favorite summer condiment. Fresh basil pesto mixed with homemade mayonnaise for a creamy, herby spread or dip you'll love!

Pesto Aioli is the summer condiment that takes your meal from so-so to sublime. You’ll start by making basil pesto, which is quite easy with the use of a mini food processor. Next, you’ll make your own mayonnaise. Combine the two, and you’ve got a delicious dip or sandwich spread that you’ll want to eat with pretty much everything. For ideas, read on! 

How do you make Pesto Aioli?

The first step is to make your pesto. Follow these easy instructions in my Simple Lemon Basil Pesto recipe, then report back right here!

Next, begin the aioli. Whisk together 1 egg yolk, 1 teaspoon of dijon mustard, 1 teaspoon of lemon juice, and ¼ teaspoon of kosher salt in a small-medium bowl. I like to use a glass bowl so I can really see what is happening.

Very slowly, begin to drip ¾ cup of neutral oil (vegetable, grapeseed, etc.) into the bowl with the egg mixture, whisking constantly and vigorously. You are making an emulsion, and emulsions are very tricky. At the beginning, you must literally add the oil drop by drop, making sure it is incorporated before adding more.

The mixture will thicken little by little at first, and then faster and faster. Once you have added about ¼ cup of oil, you can speed up the rate at which you are adding the oil.

Continue to whisk constantly, taking a break if your arm tires. If your bowl is moving around a lot, try putting a damp kitchen towel under it.

After about ½ cup has been added, you can speed up a little more until all the oil is incorporated. If the aioli is too thick, add a teaspoon of water at a time to loosen it up to what you desire. Note that this recipe includes a raw egg yolk, so look for pasteurized eggs if this concerns you. 

Now whisk in 2-3 tablespoons of pesto and let sit for at least 10 minutes, to allow the flavors to meld before serving. 

How long will Pesto Aioli last in the refrigerator?

Pesto Aioli will keep up to 3-4 days in an airtight container in the refrigerator. If you have leftover pesto, that will also last a few days in the refrigerator. It’s best to store with plastic wrap on top of the pesto, since the pesto will lose some of its vibrant green color over time. 

Isn’t there an easier way to make this?

Ha! Of course there is. You can replace either the pesto or the aioli (or both) with store-bought versions. Aioli is really just mayonnaise, after all. If you’re going the store-bought mayonnaise route, my favorite mayonnaise brand is Hellman’s (or Best Foods in the Western U.S.).

As for pesto, there are lots of good options out there—I tend to look for ones with the smallest number of ingredients, and nothing I can’t pronounce. As always, I think the homemade versions have better flavor—the fresh herbs really come through in homemade pesto, for example. But when time constraints prevent doing the whole thing yourself, feel free to cut yourself a break, and buy one or the other. 

Is Pesto Aioli vegan?

This recipe is not vegan, since I am using an egg yolk to make the aioli and parmesan cheese in the pesto. However, if you’re looking for a vegan version, I would suggest searching for a vegan mayonnaise recipe on Google (there are plenty of them) or buying a “veganaise” at the grocery store. Hellman’s (Best Foods) even has a vegan version now! You can find or make vegan versions of pesto as well—try just substituting vegan "parmesan" in my pesto recipe for example.

How do I fix broken mayonnaise?

Making aioli or mayonnaise is definitely tricky. Go too fast when adding the oil, and it’s easy to end up with either separated mayonnaise or something that looks like it’s combined but is much thinner than mayonnaise is supposed to be. This often happens (to me at least) when trying to shortcut the by hand method and use an immersion blender or food processor.

The good news is that you can usually easily fix this with the addition of another egg yolk. Crack an egg yolk into a clean bowl, then slowly, slowly, a little at a time, whisk in the broken mayonnaise. This will usually help the emulsion to form again, and you’ll get a beautiful mayo without having to throw out your first batch. 

What can I do with pesto aioli?

You can use pesto aioli in most places you would usually use mayonnaise. Use pesto aioli instead of mayo to make chicken salad or egg salad with a twist. May I suggest this Egg Salad with Bacon recipe? Or, use it as a spread on your burger or sandwich du jour. This pesto aioli makes a next-level summer BLT. Blend it into mashed potatoes or serve on top of a potato frittata. Mix it with some dijon mustard and serve as a sauce for crab cakes. It also makes a great sauce for pasta salad—try it instead of using pesto + mayo in this Pesto Tortellini Salad with Chicken or this vegetarian Tortellini Caprese Salad.

But this aioli is so good you’ll want to use it by itself and not just as a component in your dish. It makes a fantastic dip for a crudité platter, or for a bowl of chilled shrimp. Steam artichokes and dip their leaves in aioli to eat. Or serve with regular or sweet potato fries instead of ketchup. You can also toss it with steamed green beans or asparagus, or serve with roasted cauliflower.

Other Aioli Recipes

Now that you've tried this Pesto Aioli, try your hand at some of my other favorite homemade mayo recipes.  

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