Creamy, Homemade Pesto Aioli (Pesto Mayo)

Whip this 2 ingredient Pesto Aioli up in minutes, just in time to slather on your favorite sandwich or burger, or enjoy it as a dip with fresh veggies or crispy oven fries. It features basil pesto and mayonnaise – that’s it! It’s creamy, tangy and garlicky. This recipe is vegetarian, and easily gluten free. 

A Tangy Sandwich Spread or Dip

My recipe for Pesto Mayo is especially delicious as a pesto spread for sandwiches, but also is equally versatile as a creamy dip. Just like my 5 Minute Jalapeno Aioli, this punchy spread offers a boost of flavor and creamy texture.

One of my favorite sandwiches to enjoy it with is this Grilled Veggie Sandwich, but it’s just as delicious on burgers, like this Classic Black Bean Veggie Burger. I’ve also been making simple tomato sandwiches and grilled cheese with this tangy spread. Really, the sky’s the limit! 

If you happen to have some pesto lurking in the freezer, this is a terrific recipe to enjoy it in! Just thaw and mix.  

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Let’s Make Pesto Mayo!

I tested this recipe with different ratios, and landed on 2:1 mayo/pesto ratio. You can play with this ratio to taste. For bolder pesto flavor, take the ratio all the way to 1:1 tasting as you go.   

Traci’s Tips

• Make Ahead: this recipe can be made days ahead. But make at least 30 minutes before you need it so the flavors have time to marry. 
• Homemade Pesto vs Store Bought: while I recommend homemade pesto, if you do use store bought, taste the pesto mayo after mixing. It’ll probably need a touch of lemon juice. Just squeeze in a teaspoon at a time, mix, tasting as you go. 

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Creamy, Homemade Pesto Aioli (Pesto Mayo)

5 stars from 1 rating

By Traci York

Total: 5 minutes mins

Servings: 6 (2 tablespoons each)

Whip this 2 ingredient Pesto Aioli up in minutes, just in time to slather on your favorite sandwich or burger, or enjoy it as a dip with fresh veggies or crispy oven fries. It features basil pesto and mayonnaise – that's it! It's creamy, tangy and garlicky. This recipe is vegetarian, and easily gluten free. 

This recipe yields 3/4 cup (165 grams) pesto mayo or about 12 tablespoons.

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Ingredients

• ▢ 1/2 cup (115 grams) Mayonnaise, *see note
• ▢ 1/4 cup (50 grams) Lemon Basil Pesto, or Spinach Basil Pesto + more to taste

Instructions 

• In a small mixing bowl, stir the mayonnaise and pesto together until combined. For a bolder pesto flavor, add more pesto, one tablespoon at a time up to a 1/4 cup more (4 tablespoons), tasting as you go.
• Slather on on sandwiches, burgers or enjoy as a dip with crips veggies or oven fries.
• Store in a covered container in the refrigerator for up to a week.

Notes

*Mayonnaise: choose your favorite high quality mayo. For an egg free mayo, I like Vegenaise. 

Nutrition

Serving: 2 tablespoons | Calories: 155kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 187mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 168IU | Calcium: 13mg | Iron: 0.05mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

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