Fresh basil and lemon zest pair up with walnuts and Parmesan for extra umami in this 5-minute pesto aioli.
Like this 5-Minute Oregano Sauce, you can use this aioli to make a delicious full meal in no time.
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 tarragon and truffle salt). 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.
Keep the aioli refrigerated until you’re ready to use it.
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.)
You can also spread this aioli on chicken or beef burgers for extra flavor.
Recipe notes, tips and questions:
Because of the fresh basil in the aioli, I recommend to use it up on the same day you make it.
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.
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- ½ cup mayonnaise
- ¼ cup finely chopped fresh basil
- 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
- Stir all ingredients together in a bowl.
- Store in the fridge until ready to use.