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 really do need an immersion blender for this recipe. I’ve tried to make it in a blender and it just doesn’t work as well, or as quickly. The best combination is a handheld immersion blender and a tall narrow jar. A jar that is too wide or too large will not emulsify the ingredients the way a skinny jar will.
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
Ingredient Notes
- Lemon Juice—Fresh lemon juice tastes best but use bottled if that’s what you have.
- Pesto—You can use homemade or store-bought pesto.
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 if you are looking to change the original recipe.
Ingredient Substitutions
- Olive Oil—If you don’t love the flavor of olive oil, simply omit it and use all canola oil.
- Pesto—Use any flavor of pesto you like! Roasted red pepper pesto, olive pesto, or this spinach pesto with arugula are especially good.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, 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 together to a thick mayonnaise-like consistency, about 10 to 15 seconds.
STEP 3—Spoon the mayonnaise into a bowl. Add the pesto and stir gently to combine (you can also do this directly in the jar).
STEP 4—Once mixed, store in a sealed container or jar in the refrigerator for up to one week.
🗣 Expert Tips
1. The ingredient amounts are too small to emulsify in a stand blender.
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
- If your jar is too wide this recipe may not work. The jar should be just large enough to fit the immersion blender inside.
- If the mayo seems a bit thin after blending, blend in one more teaspoon of canola oil. Repeat until your desired thickness is achieved.
🙋♀️ 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 go by other cues such as 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!
🖨 Recipe
Pesto Mayo
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.
Notes
- If your jar is too wide this recipe may not work. The jar should be just large enough to fit the immersion blender inside.
- If the mayo seems a bit thin after blending, process in more canola oil by the teaspoon until your desired thickness is achieved.
Easy to follow recipe and always excellent, yummy 😋