Pesto Aioli

Name: Pesto Aioli
Prep time: 5 min
Total time: 5 min
Ingredients: ½ cup mayonnaise; ¼ cup finely chopped fresh basil ((you need about 1 and ⅓ cup packed leaves for that)); 1 garlic clove, (mined or pressed); 1 teaspoon lemon zest ((you need about 1 small lemon for that)); 1 tablespoon finely grated Parmesan cheese; 2 tablespoons finely chopped walnuts

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Fresh basil and lemon zest pair up with walnuts and Parmesan for extra umami in this 5-minute pesto aioli.

Pesto aioli in a small bowl with fresh basil. — Use this pesto aioli as a dip or serve it with fried tilapia and potatoes for a quick weeknight meal.

Like this 5-Minute Oregano Sauce, you can use this aioli to make a delicious full meal in no time.

About aioli:

What’s nowadays considered to be a “regular” aioli is simply a light and creamy garlicky mayonnaise. That’s delicious all by itself but it’s also a great starting point for any number of additional flavors. (For example fried scallion greens and smoked paprika). The recipe here turns aioli into something with more substance. This pesto aioli is chunky and has added flavor from walnuts, Parmesan, basil and lemon zest.

How to make it:

This aioli is very simple to make, just add all ingredients to a bowl and stir together.

How to use pesto aioli:

As a dipping sauce:

This aioli makes a delicious dipping sauce for potato fries, chips and vegetables.

With fried tilapia:

The aioli also works great with fried tilapia fillets and potatoes. Coat both sides of the tilapia with all-purpose flour, then fry in melted butter until fully cooked and flaky. (This should take about 4 minutes per side.)

On burgers:

You can also spread this aioli on chicken or beef burgers for extra flavor.

Recipe notes, tips and questions:

How long does this aioli keep?

Because of the fresh basil in the aioli, I recommend to use it up on the same day you make it.

Should I add salt to this aioli?

You can certainly add salt to taste. However, if you use the aioli as a dip for something that is already salted, like fries or chips, I recommend you try the dip on the chips/fries first. You may find that it’s already salty enough that way.

More delicious condiment recipes:

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Full Printable Recipe

Nicole B.

This pesto aioli is excellent as a dipping sauce or as a condiment for fried tilapia.

0 from 0 votes

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Prep Time 5 mins

Total Time 5 mins

Course Condiments and Sauces

Cuisine American

Servings

Calories (estimated) 152 kcal

Ingredients

▢ ½ cup mayonnaise
▢ ¼ cup finely chopped fresh basil (you need about 1 and ⅓ cup packed leaves for that)
▢ 1 garlic clove, mined or pressed
▢ 1 teaspoon lemon zest (you need about 1 small lemon for that)
▢ 1 tablespoon finely grated Parmesan cheese
▢ 2 tablespoons finely chopped walnuts

Instructions

Stir all ingredients together in a bowl.
Store in the fridge until ready to use.

Notes

If you want the dip saltier, add salt to taste. But if you use the aioli with something that is already salted (fries, chips), I recommend you try it on fries/chips first.

Nutrition

Calories: 152kcal

Keyword lemon basil aioli, pesto aioli

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