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A bowl of pesto aioli with a wooden spoon.

Put a new twist on the classic aioli recipes with this pesto variation packing tons of herbaceous flavor. A nutty, garlicky one pesto aioli recipe is folded into a rich garlic aioli base for a creamy, vibrant sauce perfect for dipping, spreading or drizzling.

A bowl of pesto aioli with a wooden spoon.

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Add fresh, herbaceous pesto to elevate your favorite garlic aioli to buzz-worthy status! This pesto aioli is a verdant, creamy sauce that's absolutely bursting with vibrant notes of basil, garlic, and hazelnut. It's perfect seasoning recipe for so many foods, making it our favorite sauce when we need that pop of spring flavor.

Craving a verdant, herbal aioli blend?

You've found the perfect recipe! Our pesto aioli marries the delicious, 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 and versatile sauce.

We walk you through creating an ultra-smooth aioli base using our proven method. Then you'll add a quick homemade pesto, allowing the fresh herbs, garlic, and nutty notes to shine beautifully. It's a super easy way to amp up the flavor of a basic aioli into something truly special.

Use this vibrant green sauce for dipping, drizzling, or spreading – the possibilities are endless! Its herbaceous flavor makes it a great accompaniment to proteins, vegetables, breads and more. One taste of the flavor explosion of this pesto aioli and you will be hooked!

A bowl of aioli, garlic, pesto, salt and pepper on a gray background.A bowl of aioli, garlic, pesto, salt and pepper on a gray background.

Ingredients for pesto aioli

  • Egg yolk
  • Fresh Lemon Juice
  • Mustard
  • White vinegar
  • Kosher salt
  • Avocado oil – or your favorite neutral oil. Keep in mind that olive oil can have a strong flavor.
  • Homemade pesto with fresh basil.
  • Garlic

Expert Carnivore Recipe Tips for Girls

  • Fresh pesto is best, but you can use store-bought as well. We plug in the basil pesto found in the refrigerated section of most markets. If you need to make sure the pine nuts and other ingredients are fairly smooth, you can give a couple of quick pulses in the food processor before making the aioli.
  • Add a little more umami flavor by sprinkling in fresh parmesan.
  • Do you really want to change it? Consider using fresh ramps and making a garlic pesto. Then add it to yours homemade aioli recipe for an incredibly unique mayonnaise.

How to use

This pesto aioli is fantastic throughout the spring and summer for adding fresh flavors to anything you can imagine.

Try throwing it in chicken salad before stuffing ripe tomatoes for a light meal. Add it to tuna salad to upgrade your lunch. Or serve it alongside a plain a pan of chicken and vegetables dinner to liven up any night of the week.

Try it with all vegetables. Use it as a sauce for roasted green beans or replace your traditional mayonnaise with this pesto aioli recipe deviled eggs.

So, use it perfectly grilled steak (or use it with each steak as you learn how to grill a steak) or put it above a steak bowl with roast potatoes. Try it with chicken skewers, Baked lamb meatballsor also pan-seared pork chops to lighten up your dinner recipes.

It's also fantastic on any sandwich, whether you're piling on the meat or using up leftover chopped chicken breast. In other words, this pesto aioli recipe is a powerful sauce that can be used for so many things, just like our versatile recipes made with butter. Once you try it, you'll wonder why you hadn't thought of it yet.

How to store pesto aioli

Store homemade pesto mayonnaise in a glass jar (a resealable glass jar) or in an airtight container in the refrigerator for up to 7 days. It may lose its liveliness after 4 days due to the fresh herbs in the shrub. So it's best to make it fresh. Stir the aioli before using.

We do not recommend freezing the aioli as this causes the emulsion to split. However, you can freeze the pesto and save it for later, so it's easy to slip it into this homemade mayonnaise whenever you want to jazz it up.

Have you tried this recipe? Do us a favor and rate the recipe card with ⭐ ⭐ ⭐ ⭐ ⭐ and leave a comment to help the next reader.

This pesto aioli recipe combines the bright, herbaceous flavors of basil pesto with a rich, creamy garlic aioli. Prepared basil pesto is folded into an egg yolk-based garlic mayo base for a delicious, vibrant sauce perfect for dipping, spreading or drizzling.

Prevent the screen from going to sleep

  • In your food processor, add the egg yolk, lemon juice, mustard, and vinegar. Season with a pinch of salt and blend two or three times.

  • Put the food processor on rotation and slowly pour in the oil from the top

  • The egg and oil will combine and turn white, emulsifying into mayonnaise

  • Add the pesto and fresh garlic and pulse 3-5 more times to mix.

  • Pour into a resealable jar and store in the refrigerator until ready to use.

If it is too thick, use half a teaspoon of cold water to thin it.

Serving: 1serving | Calories: 142kcal | Carbohydrates: 0.3G | Protein: 0.3G | Fat: 16G | Saturated fats: 2G | Polyunsaturated fats: 2G | Monounsaturated fat: 11G | Cholesterol: 12mg | Sodium: 58mg | Potassium: 3mg | Fiber: 0.1G | Sugar: 0.1G | Vitamin A: 54UI | C vitamin: 0.4mg | Soccer: 5mg | Iron: 0.1mg

Course: seasoning

Kitchen: French

How 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 blend two or three times.
  • Put the food processor on rotation and slowly pour in the oil from the top.
A person pouring a liquid into a food processor.A person pouring a liquid into a food processor.
A yellow batter in a bowl.A yellow batter in a bowl.
  • The egg and oil will combine and turn white, emulsifying into mayonnaise
  • Add the pesto and fresh garlic and pulse 3-5 more times to mix.
  • Pour into a resealable jar and store in the refrigerator until ready to use.
A bowl of homemade mayonnaise and pesto on a gray background.A bowl of homemade mayonnaise and pesto on a gray background.

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