Pesto Aioli
Make creamy, garlicky, pesto aioli in 5 minutes with an immersion blender and a whisk! See recipe notes for store bought mayonnaise option.
Servings: 17 tablespoons
Equipment
Ingredients
- 2 egg yolks
- 4 medium cloves garlic peeled and minced
- 1 tablespoon fresh lemon juice
- 1/2 cup avocado oil
- 1/3 cup extra-virgin olive oil
- 1/8 teaspoon kosher salt plus more to taste
- 1/4 cup pesto store bought or homemade (see recipe note #1)
Instructions
- Add egg yolks, garlic, lemon juice and avocado oil to a 2-cup glass measuring cup (or other container that is just large enough to allow the head of your blender to reach the bottom). Place the head of an immersion blender on the bottom of the pitcher; turn it on to its highest speed. When you see aioli beginning to form, slowly lift the blender head from the bottom and move it up and down and side to side until all of the oil is incorporated. (recipe note #2)
- Add olive oil in a slow, steady stream, whisking constantly until emulsified. Whisk in salt and pesto until smooth; taste for seasoning and add more salt if needed. Serve or refrigerate. Store refrigerated in a sealed container for up to 4 days.
Video
Notes
- Here are two delicious options for homemade pesto: Classic Pesto and Almond Pesto.
- You may want to transfer the aioli to a separate bowl before whisking in the olive oil and salt.
- To make the recipe with store bought mayonnaise: whisk minced garlic, pesto and kosher salt to taste into 1 cup of mayonnaise until smooth. Serve or refrigerate for up to 1 week.
Nutrition
Calories: 116kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 52mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
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