Pesto aioli is a luxuriously creamy condiment that combines the bright herbal notes of classic basil pesto with the bold garlic flavor of traditional aioli. Garlicky, silky and wonderfully versatile, this blend is excellent as a spread, dip or finishing sauce for many dishes.
Pesto delivers vivid green color and concentrated flavor from fresh basil, fruity olive oil, garlic, pine nuts and parmesan, making it ideal for brightening pasta, grilled fish or roasted vegetables. Aioli is the classic Mediterranean emulsion of egg yolks, garlic and oil—the original garlic mayonnaise—and it brings a rich, creamy texture that pairs perfectly with pesto.
Pesto Aioli Ingredients
- Eggs: large or extra-large yolks
- Garlic: fresh cloves, peeled
- Lemon juice: freshly squeezed preferred
- Avocado oil: neutral oil that resists bitterness with high-speed blending; grapeseed oil also works
- Olive oil: good quality extra-virgin olive oil
- Kosher salt
- Pesto: store-bought or homemade; classic basil or almond pesto are both excellent
Though their textures differ—pesto is herbaceous and slick while aioli is rich and creamy—their flavors complement each other beautifully, with each sauce accentuating the other’s best qualities.
Recipe Options: Homemade, Store-Bought or a Mix
You can prepare either or both components from scratch or use store-bought versions. Homemade pesto has an especially vibrant flavor, but high-quality store-bought pesto will also work in a pinch. Likewise, aioli is traditionally made by emulsifying egg yolks and oil with garlic. If you prefer to avoid raw yolks, stir pesto and garlic into store-bought mayonnaise for a quick alternative.
Recipe Tips
- Use an immersion blender to make the emulsion quickly and reliably. Emulsifying by hand takes more time and steady technique; an immersion blender forms a stable aioli in minutes.
- Because high-speed blades can sometimes make olive oil taste bitter, start the emulsion with a neutral oil like avocado oil, then add extra-virgin olive oil slowly at the end for flavor.
- If you make extra pesto, freeze it in ice cube trays and transfer the frozen cubes to a container for easy future use.
Serve With
- Drizzle or dollop on grilled or baked fish and seafood, such as tuna steaks, cod or shrimp.
- Use as a herbaceous spread on burgers and sandwiches.
- Serve as a dip for fries, sweet potato fries, chicken wings or raw vegetables.
- Replace mayonnaise in potato, macaroni or tuna salads for a brighter, more flavorful dressing.
Pesto Aioli
Equipment
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Immersion Blender
Ingredients
- 2 egg yolks
- 4 medium cloves garlic peeled and minced
- 1 tablespoon fresh lemon juice
- 1/2 cup avocado oil
- 1/3 cup extra-virgin olive oil
- 1/8 teaspoon kosher salt plus more to taste
- 1/4 cup pesto store-bought or homemade
Instructions
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Combine egg yolks, minced garlic, lemon juice and avocado oil in a tall, narrow container (a 2-cup glass measuring cup works well). Place the immersion blender head on the bottom, turn it on at high speed and hold it until the emulsion begins to form. Slowly lift and move the blender up and down to incorporate all the oil and create a smooth aioli.
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With the blender running or by whisking, add the extra-virgin olive oil in a slow, steady stream until fully emulsified. Stir in kosher salt and pesto until evenly combined. Taste and adjust seasoning. Serve immediately or refrigerate in a sealed container for up to 4 days.
Notes
- Homemade pesto options include classic basil pesto or almond pesto for a slightly different nut profile.
- You can transfer the aioli to a separate bowl before whisking in the olive oil if that’s easier for you.
- To make a mayo-based version: stir minced garlic, pesto and kosher salt into 1 cup mayonnaise until smooth. Store in the refrigerator for up to one week.
Nutrition
Nutrition information is an approximation and should be used as a guide.
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