Two Ingredient Pesto Aioli

Pesto Aioli, or better known in my house as basil mayo, is a magical sauce that has the ability to take any sandwich and make it great. Combine that with how easy it is to make, and it’s a no-brainer to whip up a batch any time you find you have an excess of pesto, or if you want to impress at a sandwich dinner.

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Why I Love This Recipe?

TWO INGREDIENTS! Just two ingredients make this magical sauce and that’s alright in my book. Compare that to the Easy Teriyaki Sauce, which is very easy for an Asian cuisine sauce, and it looks like cheating. Not to mention that it is FREAKING DELICIOUS!!! I love this stuff and I will slather it on any sandwich to get a taste of this summery goodness.

Ingredients & Equipment

Ingredients

• Mayonnaise: The base of this dressing is mayonnaise. I use Hellman’s Mayonnaise with Olive Oil, but I think almost anything would work. I haven’t tried it with Miracle Whip, but it may come out a bit sweeter than usual due to the Whip’s initial sweetness.
• Pesto: Made from basil, pine nuts, and parmesan; this simple spread is amazing on its own. Add in the creaminess of the mayonnaise and it goes from good to Holy Cow! I made my own, but store-bought pesto would work pretty well here since you are cutting it with the mayo.

Equipment

• Small Mixing Bowl: A place to mix everything up, nothing fancy. I used one of our oversized cereal bowls and it worked nicely.
• Measuring Cups: Not necessary, but I recommend using one of these the first time you make this, just so you can get a feel for how much to add. I don’t want to be blamed for this not tasting good because one of these portions was off!
• Measuring Spoons: Same as above, not necessary but good for the first time.

Preparing the Pesto Aioli

There is nothing to do or think above, just smash the ingredients together and stir. Make sure to stir the pesto before adding it to get a better consistency.

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Frequently Asked Questions

What is Aioli?

According to The Joy of Cooking, Aioli is a French mayonnaise-garlic sauce. In the U.S., we basically call any sauce made with mayo as the base an aioli, that is why this is called pesto aioli!

How Do I Store Pesto Aioli?

Store in an airtight container for up to a week. The sauce may become thinner over time. I haven’t quite figured out why this happens. If it does happen, it makes a wonderful salad dressing at the thinner consistency.

Is This the Same as Basil Aioli?

This recipe is quite similar to some basil aioli recipes that I have come across, with a few differences in preparation. A lot of recipes basically make the pesto in the mayonnaise, and then blend it all together. We took a different approach and made the pesto first and then mixed a bit into the mayo. Maybe you want to use that pesto for other things as well as make a delicious sandwich spread. Since you aren’t using a blender or food processor for this preparation, the clean-up is quite simple, which is always the goal in the end.

Can I Freeze Pesto Aioli?

Like mayonnaise, aioli sauces will not freeze well. Mayo is an emulsion, basically a thick enough liquid that cannot easily separate back into its components. When you freeze it, however, the emulsion breaks down and separates and you will have a gross mixture of oils, herbs, and other components.

How Should I Use Basil Mayo?

This sauce goes great as a substitute for anywhere you use mayonnaise, but here are some more concrete examples:

• Caprice Salad Sandwich
• Summertime Burger
• Chicken Salad, Tuna Salad, Egg Salad
• As a Salad Dressing
• In Deviled Eggs

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