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!
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
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.
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.
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.
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.
Pesto Aioli – FAQ
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).
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.
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.
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
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.
- Mayonnaise, Store Bought. 1/2 cup
- Pesto , Homemade or Store Bought 1 tablespoon
- Lemon Juice 1/2 teaspoon
- Salt and Pepper, To Taste
- Combine all ingredients in a medium size bowl.
- Whisk to combine until the pesto aioli is smooth.
- Season to taste. Add more pesto if desired.
- Store in an airtight container in the refrigerator for up to 6 days.
Mayonnaise - Use store bought or homemade
Pesto - Use store bought or homemade
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.
Did you enjoy this recipe? Your comment and 5-star rating take just seconds but helps other readers and helps our site gain more readers! Thank you for taking the time to share your comments!
Stay in touch with me through social media!
Tried this recipe? Snap a picture and tag #frommichigan2019 on Instagram @frommichigan2019.
Like my page on Facebook.
Follow me on Pinterest
Join my Blackstone Griddle Facebook Page: Blackstone Griddle Lovers, Blackstone Griddle Post Seasoning, Recipes and Mods, Outdoor Cooking – Recipes & Food Talk for Smokers, Blackstone, Grill & More,
If you enjoy this recipe, you may enjoy the following: Blackstone Griddle Recipes
What a quick, easy, and delicious aioli! Love the flavors and texture of it
This is the only aioli I am making from now on. So good!