Pesto aioli is an irresistibly creamy condiment that blends the bright, herbal notes of classic pesto with the bold garlic flavor of traditional aioli. Silky, garlicky and deeply satisfying, it’s likely to become a favorite both as a spread and as a dip.
Pesto is one of those sauces I never tire of: fresh basil, fruity olive oil, pungent garlic, toasted pine nuts and savory Parmesan create a sauce that’s light in texture but intense in flavor. It brightens pasta, grilled fish or vegetables and adds a beautiful green color. Aioli, the classic Mediterranean emulsion of egg yolks, garlic and oil, brings a creamy, garlicky richness that complements pesto perfectly. Together they form a balanced, flavorful condiment that elevates many dishes.
Pesto Aioli Ingredients
- Eggs: large or extra-large yolks
- Garlic: medium fresh cloves, peeled and minced
- Lemon Juice: freshly squeezed is best
- Avocado Oil: neutral oil that won’t turn bitter with an immersion blender; grapeseed oil also works
- Olive Oil: good-quality extra-virgin olive oil, added at the end for flavor
- Kosher Salt: to taste
- Pesto: store-bought or homemade; classic basil or almond pesto are both excellent
Though pesto and aioli differ in texture—one herbaceous and bright, the other creamy and pungent—they share a rich mouthfeel and pair beautifully, each enhancing the other’s strengths.
Recipe Options: Homemade, Store-Bought, or a Mix
You can prepare this recipe using homemade or store-bought components, or combine both. Homemade aioli is an emulsion of egg yolks and oil flavored with garlic. While traditional methods can be time-consuming, an immersion blender makes quick work of the emulsion—about five minutes. If you prefer not to use raw egg yolks, stir high-quality store-bought mayonnaise together with pesto and garlic as an easy alternative.
Homemade pesto offers the freshest flavor—basil, olive oil, nuts and Parmesan blended to bright, aromatic perfection. If you have a favorite jarred pesto, it works here too, but fresh pesto will give the most vivid herb flavor.
Recipe Tips
- Why use an immersion blender? It creates a stable emulsion quickly and reliably. Start the emulsion with a neutral oil like avocado oil to avoid bitterness from the blender’s speed, then finish with extra-virgin olive oil for flavor.
- If you make pesto from scratch, expect extra—pesto freezes well. Freeze leftovers in an ice cube tray, then transfer cubes to a sealed bag for convenient portions.
Serve With
- Use pesto aioli as a finishing sauce for grilled or roasted fish and seafood, such as tuna steaks, cod, or shrimp.
- Spread it on burgers and sandwiches for a creamy, herb-forward boost.
- Offer it as a dip for fries, sweet potato fries, chicken wings or fresh vegetables.
- Swap pesto aioli for mayonnaise in potato, macaroni or tuna salads to add a bright, savory twist.
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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Place egg yolks, minced garlic, lemon juice and avocado oil in a 2-cup glass measuring cup or a container just large enough for the head of your immersion blender to reach the bottom. Put the blender head on the bottom, turn it on to high, and hold it in place until the mixture begins to emulsify. Once the aioli starts to form, slowly lift and move the blender up and down and side to side until the oil is mostly incorporated.
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Gradually add the extra-virgin olive oil in a slow, steady stream while whisking (you can transfer the emulsion to a bowl first if you prefer). Whisk in salt and pesto until smooth. Taste and adjust seasoning. Serve immediately or refrigerate in a sealed container for up to 4 days.
Notes
- Delicious homemade pesto options include classic basil pesto or almond pesto; both work beautifully in this aioli.
- You may find it easier to transfer the emulsion to a separate bowl before whisking in the olive oil and salt.
- To make a version with store-bought mayonnaise: whisk minced garlic, pesto and kosher salt into 1 cup mayonnaise until smooth. Store-bought mayo keeps the aioli safe in the fridge for about one week.
Nutrition
Nutrition information is an approximation and should be used as a guideline.
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