Homemade Pesto Mayo
Pesto mayo is one of my all-time favorite recipes! I usually try to make a batch of homemade basil pesto beforehand, but if I don’t have the time or ingredients, store-bought pesto works, too.
You do need an immersion blender for this recipe. I’ve tried to make it in a blender, but it doesn’t work as well or as quickly. The best combination is a handheld immersion blender and a tall, narrow jar. A too-wide or too-large jar will not emulsify the ingredients like a skinny jar that fits the blender.
I sometimes use pesto mayo as a base for this shredded chicken salad, in wraps, on burgers, as a dip, and to make the best summertime potato salad! It’s super creamy with a light yet distinct basil flavor. My family loves it, and I hope you do too.
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Why You’ll Love This Recipe
✔️ Pesto mayo is one of the easiest from scratch recipes you can make.
✔️ It contains no additives or preservatives.
✔️ It only takes 5 minutes!
Ingredients To Make Homemade Pesto Mayo
Ingredient Notes
- Basil Pesto: The key flavor enhancer, pesto infuses the mayo with a rich basil taste and hints of garlic and pine nuts. It can be homemade or store-bought.
- Canola Oil: Chosen for its neutral taste, this oil forms the bulk of the mayo’s fat content, ensuring it emulsifies properly without overpowering the delicate flavors of the other ingredients.
- Egg: A crucial emulsifier, the egg binds the oil and other components together to create a creamy, cohesive texture. Room-temperature eggs work best for emulsification.
- Lemon Juice: Adds a fresh, zesty kick to balance the richness of the oils and egg, enhancing the overall flavor profile of the mayo.
- Olive Oil: Provides a subtle, fruity undertone that complements the pesto. It also enriches the texture and depth of flavor of the mayo.
- Salt: Enhances all other flavors in the mayo and helps in the emulsification process.
- White Vinegar: Contributes an additional tangy element that brightens the mayo and helps stabilize the emulsion, ensuring a smooth consistency.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Basil Pesto: You can substitute traditional basil pesto with other varieties, such as sun-dried tomato pesto, spinach pesto with arugula, or kale pesto.
- Canola Oil: Avocado or light olive oil can be used as alternatives, maintaining the mild flavor profile while ensuring proper emulsification.
- Lemon Juice: If fresh lemons are unavailable, bottled lemon juice can work, or you can use a small amount of white wine vinegar for a similar acidic effect.
- Olive Oil: If you don’t like the distinctive taste of olive oil, you can use more canola oil or any other light-tasting oil to keep the flavor neutral.
- White Vinegar: Apple cider vinegar is a good substitute. It has a milder taste with a slight fruity hint that complements the pesto well.
Recipe Variations
Try any of the following for a twist on this basil pesto mayo recipe:
- Spicy Sriracha: Add a dollop of Sriracha or any other hot sauce you like to the mayo mixture.
- Roasted Garlic: Roast a head of garlic until softened, then mash a few cloves into the mayo with the pesto.
- Sun-Dried Tomato & Goat Cheese: Dice some sun-dried tomatoes and crumble in goat cheese to the finished pesto mayo.
- Lemon Zest: For a bright citrusy kick, grate some lemon zest into the mayo mixture.
- Roasted Pine Nuts: Stir roasted pine nuts into the mayo for a more intense, nutty flavor.
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 Pesto Mayo
STEP 1: Place the canola oil, olive oil, egg, lemon juice, white vinegar, and salt in a tall, skinny glass jar. I use an 850ml (¾L) Weck jar.
STEP 2: Use a handheld immersion blender to process everything to a thick mayonnaise-like consistency for 10 to 15 seconds.
STEP 3: Spoon the mayonnaise into a bowl (optional). Add the basil pesto and stir gently to combine.
STEP 4: Once mixed, store the homemade mayo in a sealed container or jar 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
- For the most vibrant flavor, prioritize fresh ingredients whenever possible. Use high-quality basil for your pesto and opt for freshly grated parmesan cheese.
- If your jar is too broad, this recipe may not work. It should be just large enough to fit the immersion blender inside.
- If the mayo seems thin after blending, blend in canola oil, one teaspoon at a time, until you achieve your desired thickness.
- Don’t be afraid to experiment with add-ins! Explore options like roasted red peppers, a touch of sriracha, or crumbled goat cheese. After mixing, let your pesto mayo chill for at least 30 minutes for the flavors to meld and develop fully.
Recipe FAQ
In addition to smoothness, oil binds together and emulsifies with the egg to create the classic creamy texture we know and love.
Lemon juice adds acidity to balance the heaviness of the oil and egg. It also helps stabilize the texture of the mayo to prevent it from splitting apart.
I store mine in a clean glass jar for up to one week. However, you can also use other cues like smell and look. If you see mold or the mayo smells off, discard it immediately.
More Homemade Sauces & Dips
Did you make this pesto mayo? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Pesto Mayo
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Large, skinny, tall glass jar if not using regular blender
- Immersion blender if not using regular blender
- High-speed blender if not using immersion blender
- Medium mixing bowl
- 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
- For the most vibrant flavor, prioritize fresh ingredients whenever possible. Use high-quality basil for your pesto and opt for freshly grated parmesan cheese.
- If your jar is too broad, this recipe may not work. It should be just large enough to fit the immersion blender inside.
- If the mayo seems thin after blending, blend in canola oil, one teaspoon at a time, until you achieve your desired thickness.
- Don’t be afraid to experiment with add-ins! Explore options like roasted red peppers, a touch of sriracha, or crumbled goat cheese. After mixing, let your pesto mayo chill for at least 30 minutes for the flavors to meld and develop fully.
Easy to follow recipe and always excellent, yummy 😋