Pesto Mayonnaise couldn't be easier to make, y'all! With just 2 ingredients and 2 minutes of prep, this is one of those shortcut recipes that earns its keep in my kitchen. Store bought pesto is the shortcut that makes this whole thing come together faster than you can set the table. Stir it up for a garlicky spread ready to slather on a sandwich or scoop up as a dip for fries or veggies.
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Pesto mayonnaise, also called Pesto Mayo or Pesto Aioli, is a flavored mayonnaise and dipping sauce that comes together with nothing more than a spoon and a bowl. It's a no-cook, small-batch condiment that I literally can’t get enough of!
Now that I'm an empty nester with a little more time on my hands, I've gotten serious about my garden, and basil is one of my favorites to grow. I plant it right alongside my tomatoes every summer, and not just because they taste so good together on a plate, they're actually good garden companions, too, helping keep pests away from one another.
So when my basil is coming in strong, this pesto mayo is one of the very first things I make, whether I'm spreading it on a sandwich or spooning it into a bowl for dipping. To keep things easy, you can use a jar of grocery store pesto. But if you have loads of basil to use, I recommend making my Pesto Sauce with Walnuts that skips the pricey pine nuts, and it stirs into this mayo beautifully!
It's also become one of my favorite hostess gifts! Tie a ribbon around a little jar and it's perfect for a summer barbecue, or even a Christmas gathering since that bright green color looks so festive next to all the red and gold!
Shortcuts
- Buy store-bought pesto and store-bought mayo. This is the whole shortcut, friends! No food processor, no cooking, just two jars from the grocery store shelf. Just stir together mayo and pesto.
- Skip precise measuring. This basil pesto mayonnaise recipe is forgiving, so if you like a stronger pesto flavor, add a little more straight from the jar and stir to taste.
- Store it right in a jar with a lid. Mix it up in the same container you plan to store it in and save yourself a dish to wash.
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- Mayonnaise - Use your favorite brand or style here. Full fat, olive oil mayo, or a lighter version all work fine. This is the creamy base that mellows out the pesto and turns it into a spreadable, dippable sauce.
- Pesto - A small jar of store-bought basil pesto is the shortcut star of this recipe. Look for it in the pasta sauce aisle or near the refrigerated fresh pastas at the grocery store, and check the ingredient label if you want to avoid pine nuts.
How to Make Pesto Mayonnaise
Scroll down to the bottom for the printable recipe with detailed instructions.
- Stir together mayonnaise and pesto. Serve immediately or cover and store in the fridge to let the flavors meld together.
A little tip! If you have the time, let this chill in the fridge for about an hour before serving, it really intensifies the flavor.
Pro Tips
- Taste your pesto first. Jarred pesto brands vary quite a bit in saltiness and garlic strength, so give yours a little taste before you stir it in. That way you'll know if you want to add more pesto or hold back to keep the flavor balanced.
Substitutions & Variations
- Choose your favorite mayo. Olive oil mayonnaise, light mayonnaise, or your go-to name brand will all work well here. Pick what suits your taste and diet.
- For extra twang, squeeze in a tablespoon of fresh lemon juice.
- For more of a Pesto Aioli, stir in 1 teaspoon of minced fresh garlic or ¼ teaspoon garlic powder for a stronger garlic kick.
- Want it smoother? Blend the pesto in a small blender or food processor first. Then stir it into the mayo. I tried blending them both together in a food processor and the emulsion separated!
What to Serve with Mayonnaise Pesto Sauce
Pesto mayo is one of those sauces that makes just about everything taste better. My favorite way to serve it is spread on a grilled chicken sandwich piled with fresh tomato and mozzarella. It's also wonderful swapped in for regular mayo on a BLT, a panini, or a grilled cheese with tomato and mozzarella.
If you love those classic caprese flavors, try whisking a spoonful of this into my Caprese Salad with Cherry Tomatoes as a creamy dressing, or drizzle it over my Mozzarella Tomato Basil Salad, thinned out with a little olive oil for extra flavor. Or simply set a bowl out alongside crispy fries or chicken nuggets for a dip that'll disappear fast!
Storage
- To Store: Keep pesto mayonnaise in an airtight container or jar in the refrigerator for up to 1 week. I don’t recommend freezing it.
- To Make Ahead: This recipe is perfect for making ahead! Stir it together up to a few days before you need it and let it chill in the fridge so the flavors have plenty of time to meld.
FAQ's
This shortcut version is made with just two ingredients: mayonnaise and store-bought basil pesto. Stir them together and you've got a flavored sauce that works as a spread, a dip, or a dressing.
Pesto mayonnaise tastes creamy and rich like regular mayo, with a bright, herby kick of basil, garlic, and Parmesan cheese from the pesto. It's tangy, a little savory, and a whole lot more interesting than plain mayonnaise on its own.
What's the difference between pesto mayo and aioli? Traditional aioli is made by emulsifying garlic and olive oil, while this pesto mayo starts with store-bought mayonnaise as its base. In everyday cooking, though, the names are often used interchangeably, since both end up as a creamy, garlicky sauce.
Pesto mayonnaise is naturally gluten free, and it's vegetarian as long as you choose a vegetarian mayonnaise and pesto (some pesto and mayo brands use ingredients like anchovies or animal-derived enzymes, so check your labels if that matters to you).
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Pesto Mayo
SAVE THIS RECIPE
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Ingredients
- ¾ cup mayonnaise
- ¼ cup pesto (store bought or see NOTES to make mine from scratch)
Instructions
- Stir together mayonnaise and pesto. Serve immediately or cover and chill in the fridge at least one hour to let the flavors meld together. Store in fridge up to 1 week.
- Yield: 1 cup
Notes
- Taste your pesto before stirring it in! Brands vary in saltiness and garlic strength, so adjust the amount to your liking.
- Store in an airtight container in the fridge for up to 1 week. This recipe is not recommended for freezing.
- Naturally gluten free, and vegetarian as long as you choose a vegetarian mayonnaise and pesto.
- Make my basil Pesto Sauce with Walnuts if you want to make from-scratch pesto.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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