Homemade Basil Pesto Mayo
I love growing basil every summer, and I always make a batch of small-batch basil pesto, followed by this homemade basil pesto mayo. It’s a quick way to turn that fresh, bright flavour into something creamy and spreadable. I like it on sandwiches, in potato salad, or even as a dip for fries.
This recipe is written to make a small amount, just enough to keep in the fridge for a week or so. If you have an immersion blender and a tall, narrow jar that fits the head, they work well for this. A blender may be too big for a small batch.
Making the actual mayo is super simple. The result is smooth and herb-forward, with just enough richness to balance the sharpness of lemon juice and raw garlic.
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Ingredients To Make Homemade Basil Pesto Mayo
Ingredient Notes
- Basil Pesto: Stir well before measuring to ensure an even mix of oil and solids. You can use homemade or store-bought pesto.
- Canola Oil: I use canola oil for a neutral base and combine it with olive oil for a touch more flavour and richness. Make sure your oil smells light and clean, as it can go rancid over time.
- Egg: I use large eggs for all my recipes. Use room temperature if possible for better emulsification.
- Lemon Juice: Freshly squeezed is best, but bottled lemon juice is fine if that’s what you have.
- Olive Oil: Use a mild variety to avoid overpowering the other flavours. Strong or bitter olive oils may affect the balance.
- Salt: I generally use table salt for recipes. If using a coarser salt, dissolve it in the lemon juice first to avoid graininess.
- White Vinegar: Adds acidity and helps with emulsification. Use plain white vinegar, not cleaning vinegar or seasoned types.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Canola Oil: You can use another neutral oil like grapeseed or sunflower oil in the same amount.
- Lemon Juice: White vinegar or apple cider vinegar will work in place of lemon juice.
- Olive Oil: Avocado oil can be used instead of olive oil.
- Salt: Use the same amount of kosher salt or sea salt in place of regular table salt.
- White Vinegar: You can use the same amount of apple cider vinegar or rice vinegar instead of white vinegar.
Recipe Variations
Try any of the following for a twist on this homemade basil pesto mayo recipe:
- Anchovy Paste: ¼ to ½ teaspoon
- Capers: 1 to 2 teaspoons, finely chopped
- Chili Flakes: ¼ to ½ teaspoon
- Dijon Mustard: 1 to 2 teaspoons
- Garlic: 1 small clove, finely grated
- Lemon Zest: ½ teaspoon, finely grated
- Roasted Red Peppers: 2 to 3 tablespoons, finely chopped
- Sun-Dried Tomatoes: 1 to 2 tablespoons, finely chopped
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Homemade Basil Pesto Mayo
STEP 1: Add the canola oil, olive oil, egg, lemon juice, white vinegar, and salt to a tall glass jar. I use Weck 743 Canning Jars (¾ L), which fit a standard immersion blender head perfectly.
STEP 2: Blend with a handheld immersion blender (like this KitchenAid variable speed hand blender) until thick and creamy, about 5 to 10 seconds.
STEP 3: Transfer the mayo to a bowl (optional), then stir in the basil pesto until fully combined.
STEP 4: Store in a sealed jar or container in the refrigerator for up to one week.
Expert Tips
1. Feel free to adjust the pesto amount to suit your taste.
2. Use a room-temperature egg. It will be more “relaxed” than a cold egg from the fridge.
3. Taste and adjust the salt, lemon juice, or vinegar after blending. I sometimes like a little more salt.
Recipe Notes
- A jar just wide enough to fit the head of your immersion blender helps the mayo emulsify quickly and evenly.
- Make sure the immersion blender is resting at the bottom of the jar before you start blending.
- Blend without moving the blender until the mixture starts to thicken, then slowly lift to incorporate the rest.
- Stir the pesto in gently so you don’t break the emulsion.
Storage
- Store homemade pesto mayo in a sealed jar or an airtight container in the fridge. It will keep well for up to one week. Stir gently before each use if any separation occurs.
Try Homemade Basil Pesto Mayo With These Recipes
Printable Recipe Card
Homemade Basil Pesto Mayo
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Tall glass jar
- Immersion blender
- Rubber spatula or wooden spoon
- Glass jar with lid for storage
Ingredients
- ¾ cup canola oil
- ¼ cup olive oil
- 1 large egg
- 1 ½ teaspoons lemon juice
- ¾ teaspoon white vinegar
- ¼ teaspoon salt
- ¼ cup basil pesto
Instructions
- Place the canola oil, olive oil, egg, lemon juice, white vinegar, and salt in a tall glass jar.
- Using a handheld immersion blender, process everything together to a thick mayonnaise-like consistency, about 10 to 15 seconds.
- Spoon the homemade mayo into a bowl. Add the basil pesto and stir gently to combine.
- Store the pesto mayo in a clean glass jar with an airtight lid in the fridge for up to one week. Use anywhere you would use mayonnaise.
Recipe Notes
- A jar just wide enough to fit the head of your immersion blender helps the mayo emulsify quickly and evenly.
- Make sure the immersion blender is resting at the bottom of the jar before you start blending.
- Blend without moving the blender until the mixture starts to thicken, then slowly lift to incorporate the rest.
- Stir the pesto in gently so you don’t break the emulsion.
Storage
- Store homemade pesto mayo in a sealed jar or an airtight container in the fridge. It will keep well for up to one week. Stir gently before each use if any separation occurs.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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Easy to follow recipe and always excellent, yummy 😋
This pesto mayo looks absolutely delicious! I can’t wait to try it out on my sandwiches and as a dip for veggies. Thanks for sharing such a creative recipe, Kelly!