Pesto Aioli Recipe

LAST UPDATED: Apr 27, 2021 | PUBLISHED: Oct 15, 2019 | By:

This quick and simple basil aioli is a pesto mayo dip and spread that’s perfect for burgers, fries, grilled vegetables and all of your dipping needs. The easiest pesto aioli with just four simple ingredients, this flavorful basil sauce is ready in less than five minutes.

Pesto aioli in a glass jar with a basil plant to the left.

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.

Don’t miss my Truffle Aioli, Garlic Aioli, Sriracha Mayo, Avocado Mayo and Chipotle Aioli for more incredible flavor – once you’ve created your own aioli, it’s hard to go back to plain old mayo!

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.

This is such a creamy and vibrant sauce. The basil leaves add a wonderful fresh taste to anything you want to add it to.

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!

Pesto aioli in a glass jar on a white surface.

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Pesto Aioli Ingredients

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 – so easy!
  • Garlic -You can use fresh or even jarred pre-minced garlic if you prefer.
  • 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.
Pesto aioli in a glass jar on a white surface.

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 Basil Aioli

You just need a blender (a traditional blender is fine but an immersion blender works great as well!) and five minutes! See how in these step-by-step photos!

Add Ingredients to a food processor or blender.

Looking inside a food processor, making basil aioli.
Looking inside a food processor, making basil aioli.
Looking inside a food processor, making pesto aioli.
Looking inside a food processor, making pesto aioli.
Looking inside a food processor, making pesto mayo.

Pulse or blend!

Looking inside a food processor, making pesto mayo.
Pesto aioli in a glass jar on a white surface.
Pesto aioli in a glass jar on a white surface with a basil plant to the side.

What’s The Best Mayonnaise For Pesto Mayo?

You can use your favorite brand of mayonnaise, I like to use one made with olive oil as I find it much more flavorful. This dip 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.

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.

Pesto aioli in a glass jar on a white surface.

If making this pesto mayo from scratch you’ll add the following items to this recipe to use instead of the store bought mayo listed.

How to Make Mayo

You can get my printable mayonnaise recipe with video here.

  • 2 egg yolks
  • ½ teaspoon kosher salt
  • ¼ cup virgin olive oil
  • ½ cup vegetable oil
  1. Pulse to combine along with the ingredients listed in the printable recipe below.
  2. 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.
Pesto aioli in a glass jar on a white surface with a basil plant to the side.

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.

What to Serve With Pesto Aioli

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:

Pesto aioli in a glass jar on a white surface.

Tips

  • Marinate – Make the pesto dip a day in advance and keep covered in the fridge.
  • Fresh – Because this is such a simple recipe with minimal ingredients, the quality of your ingredients will shine! Use fresh garlic and bright leafy basil for the best outcome.
Pesto aioli in a glass jar on a white surface.

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pesto aioli in glass jar on marble surface

Pesto Aioli Recipe

Author: Julie Blanner
Pesto aioli is great as a dip, tossed with pasta or topping burgers!
5 from 13 votes
Prep Time 5 mins
Total Time 5 mins
Course Dressing, Sauce
Cuisine American
Servings 8
Calories 98 kcal

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.½

Video

Notes

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
  1. Pulse to combine along with the ingredients listed in the printable recipe below.
  2. 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.

Nutrition

Calories:98kcalCarbohydrates:1gProtein:1gFat:11gSaturated Fat:2gCholesterol:6mgSodium:93mgPotassium:9mgFiber:1gSugar:1gVitamin A:167IUVitamin C:2mgCalcium:7mgIron:1mg
5 from 13 votes
Did you Make This Recipe?Mention @JulieBlanner
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