Pesto Aioli

We absolutely adore aioli, and we’re constantly experimenting with recipes. Pesto Aioli is a great one - it’s such a zesty, versatile dip that we can’t get enough of. It’s perfect for livening up a sandwich or as a base for a rich pasta sauce. Its delicious blend of basil, pine nuts, and garlic brings a refreshing tanginess that’s hard to resist.

Creamy pesto aioli in garnished with pine nuts and basil.

Making your own pesto

Making pesto at home is surprisingly simple and easy, especially with a food processor. The homemade version always tastes fresher, more flavorful, and richer compared to the store-bought ones. We highly recommend giving it a try! But hey, if time is tight, store-bought pesto works just fine for this recipe.

Quick aioli

We’re using homemade mayonnaise for this recipe to whip up a quicker version of aioli, but you can certainly make aioli from scratch. And a little tip for garlic lovers: if you’re short on time, garlic paste is a lifesaver! One teaspoon of garlic paste equals one clove of garlic.

We hope you enjoy making and savoring this pesto aioli as much as we do. It’s such a great addition to our kitchen, and we’re sure it’ll be in yours too!

Spread it on anything

Whether you’re looking to add a touch of gourmet to your everyday meals or impress guests at your next dinner party, pesto aioli is your go-to. Here’s a list of dishes where pesto aioli can shine:

  • Grilled vegetables: Enhances any grilled vegetable platter.
  • Roasted chicken: Adds a flavorful twist when dolloped on top.
  • Fish tacos: Perfect as a zesty topping.
  • Pasta salads: Ideal as a creamy, herby dressing.
  • Panini or sandwiches: Great as a gourmet spread.

Beautiful homemade pesto aioli in a bowl placed on a kitchen cloth with garlic, basil and pine nuts in the background

  • Bruschetta or crostini: Excellent for these Italian appetizers.
  • Burgers: A tasty alternative to traditional condiments.
  • Grilled steak: Enhances the flavor when added in small amounts.
  • Vegetable wraps: Makes a healthy and delicious spread.
  • Fried calamari or shrimp: Perfect for dipping seafood favorites.
  • Egg salad: Gives a unique twist when mixed in.
  • Savory crepes: A great addition to fillings.
  • Pizza: This can be used as a base sauce or a drizzle on top.
  • Avocado toast: Elevates the dish when spread on top.

Aioli, aioli, aioli

We have several variations of pesto aioli, and all of them are as equally delicious as the next;

  • Sun-dried tomato: Blend in sun-dried tomatoes for a tangy twist.
  • Lemon basil: Add lemon zest and extra basil for a citrusy kick.
  • Roasted red pepper: Mix in roasted red peppers for a sweet and smoky flavor.
  • Spicy: Incorporate red pepper flakes or a dash of hot sauce for some heat.
  • Truffle: A bit of truffle oil adds a luxurious and earthy taste.
  • Cilantro Lime: Use cilantro instead of basil and add lime juice for a zesty, fresh flavor.
  • Parmesan: Stir in extra Parmesan cheese for a cheesier, richer aioli.
  • Walnut: Substitute pine nuts with walnuts for a different nutty taste.

Dietary requirements?

  • Nut-Free: Need a nut-free option? No problem! Replace pine nuts with seeds like sunflower or pumpkin for a delightful nut-free version.
  • Vegan/Dairy-Free: If dairy’s not your thing, use vegan mayonnaise and omit Parmesan cheese or opt for a vegan alternative.

Aioli everything

If you’re like us and find yourself putting aioli (in all its glorious variations) on everything, here are some more recipes that’ll scratch the aioli itch:

Side view of a lovely bowl of creamy pesto aioli.

What is pesto aioli?

  • Aioli Base: Traditional aioli is a garlic-flavored emulsion made from garlic, egg yolks, and olive oil; it's similar to mayonnaise but with a stronger garlic presence.
  • Pesto Blend: Pesto, a sauce originating from Italy, typically consists of basil, garlic, pine nuts, Parmesan cheese, and olive oil, all blended into a smooth paste.

Pesto aioli is the blend of these two tasty sauces to make something wholly unique. The combination of fresh basil and garlic in the pesto gives this sauce a vibrant, aromatic quality; the aioli base contributes a creamy texture and richness that balances the freshness of the pesto.

How can I store pesto aioli?

If you’re storing your aioli and pesto separately, then aioli stores for approximately 2-3 days and pesto stores for 5 days. Both should be stored in the fridge in airtight jars. So, we suggest storing them separately. However, you can store pesto aioli for 3 days in an airtight container in the fridge at most.

How can I use pesto aioli?

Pesto aioli is quite versatile and can be used in so many ways - it's great as a dipping sauce for vegetables, chips, or bread. You can also spread it on sandwiches, burgers, or wraps to add a bit of flavor - try it on our egg burger recipe! It works well as a dressing for salads or pasta dishes too. And if you're grilling meats, fish, or vegetables, a little pesto aioli on top can really bring out the flavors.

Pesto Aioli

Pesto aioli is a refreshing and tangy dip with a flavor-profile of basil, pine nuts and garlic; it's extremely convenient as it's so versatile - try it on a delicious sandwich or for the base of a pasta sauce!



10 mins

0 mins

10 mins

223 kcal

A vibrant bowl of Pesto Aioli, garnished with fresh basil leaves. The pesto's rich, deep green color shows the lovely freshness of the herbs used; blended with garlic, pine nuts, and olive oil, which are also showcased in the background of the photo.


  • 1 cup mayonnaise

  • 4 teaspoons lemon juice

  • 6 cloves minced garlic

  • ½ teaspoon dijon mustard

  • 2 cloves garlic

  • 2 ounces basil

  • 1.7 ounces parmesan

  • 2 ounces pine nuts

  • 150 ml olive oil


  1. Add all the ingredients for the pesto in a food processor or blender and blend until well-combined.

  2. Add all the ingredients for the aioli to a bowl and mix thoroughly.

  3. Mix pesto and aioli together in a 1:1 ratio and serve (we recommend serving with hot bread!)


  1. Calories 223 kcal | 
  2. Carbohydrate Content 1.8 g | 
  3. Cholesterol Content 4.3 mg | 
  4. Fat Content 23.7 g | 
  5. Fiber Content 0.8 g | 
  6. Protein Content 3.2 g | 
  7. Serving Size 1 portion | 
  8. Sodium Content 107.4 mg | 
  9. Sugar Content 0.1 g | 

About the author

Emma Donin is the culinary maestro behind this blog that serves as a melting pot of global cuisines and gastronomic adventures. Her culinary journey began in her grandmother's kitchen, where she learned the fundamentals of cooking and the importance of using fresh, quality ingredients.

Headshot of the author, Emma Donin