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Easy Pesto Aioli

This Easy Pesto Aioli is made with fresh herbs that have incredible flavor and pairs well with a great main dish.  A little pesto in the aioli goes a long way so be careful how much you use!!  

This homemade pesto aioli can be used as a dipping sauce, a sandwich spread or as a crab cake aioli dip.  

The last few years, I have grown my own fresh herbs.  But what do I make with all these fresh herbs?!?!  I make nut free pesto with my fresh ingredients.

My best pesto aioli recipe is so easy and quick to make! Using store bought mayonnaise makes this aioli recipe taste like a professional made it!

Pesto Aioli in a bowl with 4 Crab Cakes on a metal cooling rack.
Pesto Aioli with Crab Cakes

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What is Herb Pesto?

Fresh herb pesto was traditionally made with a mortar and pestle that was developed in Genoa, Italy.  The herbs were “crushed” and turned into a vibrant green sauce.   

What is in Pesto?

The fun thing about herb pesto, is you can choose from a variety of different ingredients.  Pick your greens: chives, cilantro, basil, dill, mint, and parsley.  

Choose a grated cheese: gouda, parmesan, queso fresco, feta, gruyere, or fontina.  If you want, add in your choice of chopped nuts: pine, almond, cashew, macadamia, pistachio, walnut, or pecan. 

Pesto (Nut Free) Ingredients

My pesto ingredients are a variety of different fresh herbs, grated parmesan cheese, minced garlic, lemon juice, olive oil, salt, and pepper.  This nut free pesto recipe is gluten free.

Nut Free Pesto Ingredients - Greens, parmesan, olive oil, lemon juice, minced garlic, salt and pepper.
Nut Free Pesto Ingredients

How To Make Fresh Herb Pesto?

When ready to make your herb pesto, remove the course stems from your fresh herbs.  Compost the stems.  Combine all the pesto ingredients into a blender or food processor.

Pulse until finely chopped.  Store freshly made pesto in an airtight container in the refrigerator for up to a week.  

Nut Free Pesto Recipe
Nut Free Pesto Recipe

How to Freeze Fresh Pesto

One trick is to take unused homemade pesto and fill an ice cube tray with leftovers.  Place the ice cube tray into the freezer.   

Freeze unused pesto in an ice tray for later use.
Freeze unused pesto in an ice tray for later use.

Once frozen, pop out of the tray and place into a Ziplock bag for later use.

How to Make Basil Pesto

Do you want to make just a basil pesto for your aioli?  Basil Pesto is easy to make.  

Combine fresh basil leaves, grated parmesan cheese, pine nuts, minced garlic, lemon juice, extra-virgin olive oil, salt, and pepper in a blender until smooth.  

Substitute this basil pesto for the regular pesto and make a basil pesto aioli.

What is Pesto Aioli?

Pesto aioli is simply, pesto and mayonnaise (both can be homemade, or store bought) combined to use as a dip, condiment or topping.

How to Make Pesto Aioli

Gather your aioli ingredients.  You can use homemade or store-bought pesto and/or mayonnaise.  

In a small bowl, add all ingredients.  Whisk to combine until smooth.  

Season to taste.  If desired, add more pesto for a more intense fresh herb flavor.  

How to Store Aioli Pesto

Store in an airtight container in the refrigerator until ready to use.  Fresh aioli needs to be used within 6 days.  

Aioli Pesto in a dish with 4 Crab Cakes on a wire cooling rack.
Aioli Pesto with Crab Cakes

Pesto Aioli – FAQ

Is Aioli Just Mayonnaise?

Aioli is the word for homemade mayonnaise.  Yes, aioli is mayonnaise!  But over time, aioli has become more known as flavored mayo’s (homemade or store-bought).  

What Does Pesto Aioli Taste Like?

This aioli pesto packs a punch of intense earthy flavors along with a creamy texture, so a little goes a long way!! My pesto recipe calls for you to use your own mayo (homemade or store bought).  By using the mayo of your choice, you are going to like the flavor of the herbs pesto mayo.  Mayo flavor is so controversial and something that I do not want to dive into.   

Does Pesto Aioli Go Bad?

Yes, pesto aioli will go bad because it is made with fresh herbs combined with mayo and will not last for an extended period.  Store in the refrigerator for up to 6 days.

What to Make with Pesto Mayo?

There are many ways to use pesto aioli.  Use fresh pesto aioli as your dipping sauce for those favorite fries that you just made.  Try making this easy pesto dip for my Lions Mane Crab Cake recipe.  Pesto aioli for crab cakes tastes so delicious!!  Mix into a potato salad recipe.  Spread on a BLT sandwich (or any sandwich of your choice).  Serve this fresh herb aioli on top of roasted chicken or grilled fish.  Offer as a condiment for your next burger bar.  Pesto Mayo on your burgers taste amazing!! The options are where your imagination will take you!!

Pesto Aioli Recipe

Yield: 1/2 cup

Pesto Mayo

Aioli Pesto in a dish with 4 Crab Cakes on a wire cooling rack.

This Easy Pesto Aioli is made with fresh herbs that have incredible flavor and pairs well with a great main dish. A little pesto in the aioli goes a long way so be careful how much you use!! This homemade pesto aioli can be used as a dipping sauce, a sandwich spread or as a crab cake aioli dip.

Prep Time 5 minutes
Additional Time 5 minutes
Total Time 10 minutes

Ingredients

  • Mayonnaise, Store Bought. 1/2 cup
  • Pesto , Homemade or Store Bought 1 tablespoon
  • Lemon Juice 1/2 teaspoon
  • Salt and Pepper, To Taste

Instructions

  1. Combine all ingredients in a medium size bowl.
  2. Whisk to combine until the pesto aioli is smooth.
  3. Season to taste. Add more pesto if desired.
  4. Store in an airtight container in the refrigerator for up to 6 days.

Notes

Mayonnaise - Use store bought or homemade

Pesto - Use store bought or homemade

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 138Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 8mgSodium 179mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.

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By on January 21st, 2022
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About Sherry

Welcome to FROM MICHIGAN TO THE TABLE! My name is Chef Sherry Ronning and I am a food blogger from Michigan. Professionally cooking and baking Midwestern Cuisine for more than 30 years. Specializing in fresh fish, venison, farm raised meats and griddle recipes. Please enjoy my recipes!!

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