3-Ingredient Pesto Aioli Recipe — Quick Homemade Sauce

Pesto is a vibrant green, flavorful sauce made from basil, olive oil, pine nuts, garlic, and Parmesan. This pesto aioli blends that classic pesto flavor with creamy mayonnaise to create an easy, versatile spread. It’s a quick way to elevate sandwiches, fish, roasted vegetables, and more.

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Traditional aioli often uses raw egg yolk, mustard, wine, and garlic, which can be delicious but more time-consuming. This quicker version substitutes mayonnaise for the emulsified base, giving you the same creamy texture and bright garlic-basil flavor in minutes.

Why this pesto aioli is the best!

This pesto aioli uses simple, high-quality ingredients so the fresh basil really shines. The combination of fragrant basil and raw garlic adds a punch that transforms ordinary dishes into something memorable. It’s easy to prepare—no food processor or immersion blender required—and works as a spread for sandwiches and burgers, a finishing drizzle for flatbreads, or a dipping sauce for fries and roasted vegetables.

Key ingredients

Pesto – Store-bought basil pesto works well, or use homemade pesto if you prefer. Pesto varieties exist that use different nuts or cheeses, but classic basil pesto gives the freshest flavor.

Mayonnaise – Any mayonnaise will do. An olive oil–based or light mayo works if you want fewer calories, and vegan mayonnaise is an option too. For a lighter aioli, substitute Greek yogurt for part or all of the mayo.

Lemon juice – Freshly squeezed lemon juice brightens the aioli; avoid bottled concentrate for best flavor.

Step-by-Step Instructions

Add 1/2 cup mayonnaise, 2 tablespoons pesto, and 1 tablespoon fresh lemon juice to a small bowl. Whisk until smooth and fully combined. That’s it—your pesto aioli is ready to use.

Expert tips

Because pesto contains olive oil, the aioli may sometimes appear a little separated or runny. A quick stir will re-emulsify the sauce. Taste and adjust lemon or pesto amounts to match your preference—some pestos are saltier or more intense than others.

How to serve pesto aioli

Pesto aioli is extremely versatile. Use it as a spread for sandwiches, on burgers, as a sauce for fish or roasted vegetables, or as a dip for fries and crudités. It adds a restaurant-style finish to everyday meals—try it on a turkey sandwich or brushed on warm flatbread.

Storage

Store leftover pesto aioli in an airtight container in the refrigerator for 4–5 days. Freezing mayonnaise-based aioli is not recommended, but you can freeze leftover pesto itself in an ice cube tray. Thaw single pesto cubes as needed to make fresh aioli or to add pesto to other recipes.

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If you try this pesto aioli, leave a comment and share a photo—seeing your creations is always a joy.