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.
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
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.