This quick and simple basil aioli is the most incredible dip and spread! The easiest pesto aioli recipe is made with just four simple ingredients, so this flavorful basil sauce is ready in less than five minutes.
It’s perfect for burgers, fries, grilled vegetables and all of your dipping needs.
It’s time to take burgers, grilled cheeses, fries and more up a notch with Pesto Aioli! The fresh vibrant flavor of pesto blended into the ultimate condiment!
I am a huge fan of aioli of all kinds, because they are so creamy and flavorful – and they are so tasty as dips! We love a fresh, tasty aioli for dipping our truffle fries and slathering on burgers.
The bright green color and flavor of basil is the perfect summertime flavor addition to so many of our favorite dishes.
I love pesto…it’s just the most fresh, vibrant flavor to add to so many things! I’ve shared pesto pasta, pesto chicken, pesto cheese dip, and even a pesto cheeseball!
Basil aioli is full of fresh and summery lemon, garlic and basil character and I know you’re going to enjoy it as much as we do!
I love to dip my fries in this aioli – using it like a basil garlic sauce, and it’s equally good on top of my favorite sliders. Let’s make it together!
Why You’ll Love this Basil Aioli
This is such a creamy and vibrant sauce. The basil leaves add a wonderful fresh taste to anything you want to add it to.
- So Easy
- Minimal Ingredients
- Incredible Flavor
- Great as a Dip or Spread
It’s great as a spread for a sandwich, and I love tossing fresh pasta in it for a delicious quick meal. However you use it, I promise that you’ll be making it again!
I made this pesto aioli to spread on egg salad tea sandwiches for my daughter’s baby shower. It was incredibly easy, and everyone commented on how delicious it was. This morning, I drizzled a bit of the leftover sauce over poached eggs on toast and Canadian bacon. This aioli is extremely versatile and absolutely delicious!
– Marilyn –
Ingredients and Substitutions
You just need four simple ingredients!
- Basil Leaves – Fresh and with the stems removed.
- Mayonnaise – A high quality mayonnaise offers the best flavor, I love olive oil mayo. Or learn how to make homemade Mayonnaise right here or later in this post – it’s so easy!
- Garlic -You can use fresh minced garlic or even jarred pre-minced garlic if you prefer. You can find a complete list of Garlic Conversions here, and get the simplest techniques for how to peel and mince garlic here.
- Lemon Juice – Use fresh if possible or substitute with 100% Lemon Juice purchased in the produce aisle of your grocer.
- Salt and Pepper – To taste.
Variations
- Experiment with Herbs – Try adding different herbs to this recipe like cilantro, mint or parsley.
- Add Nuts – Pine nuts or walnuts work really well here and give it even more of a traditional pesto flavor.
Tools
- Blender or food processor (a traditional blender is fine but an immersion blender works great as well!)
- Measuring Cups
- Measuring Spoons
How to Make
- Add Ingredients to a food processor or blender.
- Pulse or blend until combined.
- Transfer to an air tight container or covered bowl and refrigerate to marinate until ready to enjoy.
How to Make Mayo
Want to make this basil aioli with your own homemade mayo? It’s easy!
- 2 egg yolks
- ½ teaspoon kosher salt
- ¼ cup virgin olive oil
- ½ cup vegetable oil
You can get my printable mayonnaise recipe with video here.
- Pulse to combine along with the ingredients listed in the printable recipe below.
- Turn processor on and slowly pour in olive oil mixed with the vegetable oil. Process until aioli forms, about a minute. Turn processor off, scrap sides, process again until combined.
Tips
- This basil aioli is all about bold and vibrant flavors, so be sure to use the best quality ingredients you can; super fresh basil leaves and fresh lemon juice will make all the difference.
- Marinate – Make the pesto dip a day in advance and keep covered in the fridge. The flavor is even better the next day!
- Use roasted garlic or garlic confit to take this basil aioli to the next level!
Shortcuts
- Use store-bought mayo!
- Use minced garlic or bottled lime juice from the produce section.
Frequently Asked Questions
You can use your favorite brand of mayonnaise, I like to use one made with olive oil as I find it much more flavorful.
If you’d like to whip up your own mayonnaise for your pesto mayo, it’s surprisingly simple to do so! You’ll simply add a few extra ingredients to this basil aioli recipe to create an entirely scratch aoili.
While you can try to make an aioli with dried herbs, I don’t recommend it. The flavor just won’t be quite the same!
Serving Suggestions
This aioli is perfect on so many things! I love to include it as part of my Burger Bar alongside all of the other condiments and burger toppings. It’s great for dipping, spreading and drizzling – try it with these recipes:
- Juicy Sliders
- Gourmet Fries
- Healthy Sweet Potato Fries
- Italian Vegetables
- Add it to a Gourmet Grilled Cheese – YUM.
- Use this creamy basil aoili on top of your oven baked burgers
- Add it on top of all kinds of fish
- Drizzle onto asparagus
- Blended into mashed potatoes
- In scalloped potatoes
- To dip or drizzle on Baked Artichoke
- To dip crab cakes
How to Store
- Room Temperature – Aioli can sit out on the counter for no longer than two hours while serving.
- Refrigerate – Store in an airtight container or covered for up to one week refrigerated.
Dietary Considerations
- Gluten Free
- Vegetarian
- Dairy Free (be sure to choose a dairy free mayo)
- Nut Free
- For a vegan aioli, choose a vegan mayonnaise from the store.
Pesto Aioli Recipe
Ingredients
- 1 cup fresh basil leaves stems removed
- ½ cup mayonnaise
- 1 tablespoon minced garlic or 3 cloves, minced
- 1 tablespoon lemon juice
- pinch salt
Instructions
- In a blender or food processor add basil, mayonnaise, garlic, lemon juice and salt.
- Pulse for 3 minutes, occasionally scraping the sides down, until smooth.
- Transfer to an air tight container or covered bowl and refrigerate to marinate until ready to enjoy.
Julie’s Tips
Substitutions / Ingredient Notes
- Mayonnaise – Olive oil mayonnaise is best, but you can use your favorite mayonnaise or make your own (see below). Avoid Miracle Whip.
- Garlic – Use fresh or pre-minced garlic in a jar.
- Lemon Juice – Use fresh if possible or substitute with 100% Lemon Juice purchased in the produce aisle of your grocer.
Variations
- Experiment with Herbs – Try adding different herbs to this recipe like cilantro, mint or parsley.
- Add Nuts – Pine nuts or walnuts work really well
How to Make Mayonnaise
- 2 egg yolks
- ½ teaspoon kosher salt
- ¼ cup virgin olive oil
- ½ cup vegetable oil
- Pulse to combine along with the ingredients listed in the printable recipe below.
- Turn processor on and slowly pour in olive oil mixed with the vegetable oil. Process until aioli forms, about a minute. Turn processor off, scrap sides, process again until combined.
Tips
- Marinate – Make the pesto dip a day in advance and keep covered in the fridge.
To Store
- Refrigerate – Store in an airtight container or covered for up to 1 week refrigerated.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
This was so easy to make! Was a delicious addition to our burgers!
We made this on the side of fries and it was so good! The flavor is amazing!
This dip is so delicious! My whole family loved it!
My whole family really loved it!
My two favorites in one recipe! I love this!