Pesto Aioli

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This pesto aioli combines a freshly-made pesto with mayonnaise for a homemade condiment that is delicious on fish or burgers, or as a dipping sauce for pita chips.

By TheDailyGourmet

Published on June 5, 2024

overhead view of green pesto aioli on fish

Prep Time:

15 mins

Total Time:

15 mins

Servings:

24

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Ingredients

1 garlic clove
1/4 cup grated Parmesan cheese
1 tablespoon pine nuts, toasted (See Note)
1 cup basil leaves
5 tablespoons olive oil
salt and freshly ground black pepper
mayonnaise as needed

Directions

In a food processor add garlic, Parmesan cheese, and pine nuts. Process until mixture looks like fine breadcrumbs. Add basil and olive oil and blend to make a smooth mixture. Season to taste with salt and pepper. Transfer pesto to a sealed storage container.
To make pesto aioli as needed, stir 2 tablespoons mayonnaise for every 1 tablespoon pesto together in a bowl; use as a condiment as desired. Store remaining pesto in the refrigerator for up to 2 weeks.

From the Editor:

To toast pine nuts: Preheat the oven to 350 degrees F (175 degrees C). Spread pine nuts onto a baking sheet. Toast in the preheated oven until pine nuts just start to turn golden and become fragrant, about 5 minutes.

Nutrition Facts (per serving)

94	Calories
10g	Fat
0g	Carbs
0g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 94
% Daily Value *
Total Fat 10g	13%
Saturated Fat 2g	8%
Cholesterol 5mg	2%
Sodium 89mg	4%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 0g	1%
Vitamin C 0mg	0%
Calcium 12mg	1%
Iron 0mg	1%
Potassium 9mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

From the Editor:

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