Best Pesto Aioli

Got basil? Great. Here’s a dipping sauce that you absolutely must try: pesto aioli! This flavor packed-condiment is a mashup between a traditional aioli and basil pesto. It makes a creamy sauce that’s full of big flavor: pepper basil, savory mayo, and a pop of salty Parmesan cheese. It’s perfect as a French fry dip, but it also works as a spread for burgers and sandwiches. Let’s make aioli!

What’s a traditional aioli?

Aioli is a sauce that comes from the South of France that’s very similar to mayonnaise. A traditional aioli is made from garlic that’s blended in a mortar and pestle with egg yolk, lemon juice or vinegar, and olive oil. It’s very close to mayonnaise, which is made using a similar method but with canola oil and no garlic. Aioli and mayonnaise are so similar that many aiolis that you’ll see on the menu at restaurants or in the grocery are made with mayo: either purchased or homemade. To make an easy method for this pesto aioli, we’ve called for purchased mayonnaise. This also omits the need for whisking up a sauce with a raw egg yolk. Want to make a traditional aioli? Go to our Aioli Recipe. Want a cheater way? Go to Mayo Aioli.

Ingredients for basil pesto aioli

That said: here are the ingredients for pesto aioli! You’ll need just a handful of ingredients to make a seriously tasty sauce. What you don’t need? Pesto! You’ll make pesto at the same time as aioli, so you’ll just need pesto ingredients. This recipe is perfect for summer when you have fresh basil on hand. Here’s what you’ll need:

Fresh basil leavesParmesan cheeseGarlic Lemon juiceHigh quality mayonnaiseSalt

How to make basil pesto aioli

This pesto aioli is not made the traditional way with an egg yolk, olive oil and a mortar and pestle. It’s a faster and easier spin on the sauce made with high quality mayo. (For the reasons, see the “Traditional Aioli” section above.) Here’s how to make this quick and easy pesto aioli:

In a food processor, process the garlic for a few seconds until chopped.Blend in the mayo, basil, Parmesan cheese, garlic and lemon juice until a sauce forms. Done and done!

Aioli storage

Store this pesto aioli in a covered container in the refrigerator. It’s best after 1 week, but you can keep it for up to 2 weeks without losing flavor. The batch below makes a small quantity, so you’ll likely plow through it within that time frame.

Ways to use pesto aioli

There are so many ways to use pesto aioli, from fries to sandwiches! Here are some of our favorite ideas:

French fry dip: It’s great as a French fry dip! Try it with our Baked Fries, Homemade French Fries, Pomme Frites, Greek Fries, or Perfect Seasoned Fries.Burger sauce: It would be perfect to add big flavor to this Portobello Mushroom Burger. Or, try our Falafel Burger, Best Veggie Burger or Chickpea Burgers.Sandwich spread: Add big flavor to Avocado Grilled Cheese, Italian Eggplant Sandwich or Chickpea Salad Sandwich.Salmon: Spread a bit onto Oven Baked Salmon or Grilled Salmon (or Grilled Tilapia). Shrimp: Use as a dipping sauce for shrimp! Try Grilled Shrimp, Grilled Shrimp Skewers or Boiled Shrimp.

More pesto and basil recipes

Got loads of fresh basil? This is the recipe to use it! But here are a few pesto recipes and basil recipes for using up more of this tasty herb:

Pesto: Try all the variations! Best Basil Pesto, Vegan Pesto, Cashew Pesto, and Walnut Pesto. Or try Basil Sauce, like a pesto without cheese and nuts.Pasta: Pesto Spaghetti, Pesto Tortellini, Pesto Cavatappi with pesto cream sauce, Pesto Pasta with Tomatoes, or Vegan Pesto Pasta.Mac and Cheese: This Pesto Mac and Cheese is full of big flavor!Salad Dressing: Try Creamy Pesto Salad Dressing or Fresh Basil Vinaigrette.Pizza: Try Pesto Pizza Recipe or Everything Basil Pizza.Cocktails: Try Gin & Basil Cocktail or Basil Gimlet.