Creamy Pesto Aioli Recipe for Sandwiches & Dips

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This creamy pesto aioli is a quick, versatile dip you’ll reach for again and again. Ready in about five minutes with just five ingredients, it brightens sandwiches, fries, seafood, vegetables and more.

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What is Pesto Aioli?

Pesto aioli merges the creamy richness of aioli with the herbaceous punch of basil pesto. Classic aioli is traditionally made from garlic, egg yolk, lemon and olive oil, and is often substituted with mayonnaise for convenience. Pesto typically combines fresh basil, garlic, pine nuts and olive oil.

This recipe uses mayonnaise as the base and folds in pesto for an easy, flavorful aioli that keeps the bright basil notes while remaining smooth and creamy.

Recipe Highlights

• Ready in under 5 minutes using only 5 ingredients.
• Extremely versatile — a great condiment for fries, burgers, sandwiches, grilled seafood and roasted vegetables.
• An excellent way to use leftover pesto after a pasta meal.

How to Serve

This pesto aioli pairs well with many dishes. Try some of these serving ideas:

• French Fry Dip: A flavorful alternative to ketchup or plain mayo.
• Burger Sauce: Spread on beef or veggie burgers in place of regular mayo.
• Panini Spread: Use on chicken, caprese or vegetable paninis for extra flavor.
• Shrimp Dip: Serve with grilled or fried shrimp as a tangy, herb-forward sauce.
• Roasted Vegetables: Drizzle over roasted broccoli, asparagus or mixed veggies.
• Salmon Topping: Add a spoonful to freshly baked or grilled salmon.
• Pizza Crust Dip: A tasty option for dipping crusts instead of marinara.
• Breakfast Burrito: Add to egg burritos or breakfast sandwiches for a flavor boost.

Ingredients & Substitutions

• Pesto: Use a good-quality store-bought pesto or fresh homemade pesto if available.
• Mayonnaise: Full-fat mayo gives the best texture and flavor, but any mayo will work. You can also use homemade mayonnaise if preferred.
• Lemon Juice: Freshly squeezed lemon juice brightens the aioli—use fresh for best flavor.
• Garlic: Fresh minced garlic provides the best flavor; garlic powder won’t deliver the same brightness.

Equipment

• A small whisk or fork for mixing.
• An airtight container or small tupperware for storage.

Instructions

Step 1: Whisk together mayonnaise, pesto, minced garlic and lemon juice until smooth. Taste and season with salt if needed.

Step 2: Serve immediately, or cover and refrigerate for a couple of hours to allow the flavors to meld. Use as a dip, spread, or sauce as desired.

Expert Tips

• For a stronger pesto flavor, add an extra ½ to 1 tablespoon of pesto.
• Let the aioli rest in the fridge for several hours or overnight to deepen the flavors.
• If you prefer the aioli warm, heat briefly (10–15 seconds) in the microwave and discard any warmed leftovers rather than refrigerating them again.
• Make small batches to avoid waste — the aioli keeps well in the fridge for up to five days.

Variations

• Low-Fat Version: Replace half the mayonnaise with plain Greek yogurt.
• Spicy Version: Add a pinch of cayenne pepper or red pepper flakes for heat.
• Vegan Version: Substitute vegan mayonnaise to keep the recipe plant-based.

Storage

• Fridge: Store in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freezing is not recommended; mayonnaise-based sauces separate and change texture when frozen.

FAQ

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