• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kelly Neil logo

  • Chocolate Recipes
  • Recipes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Chocolate Recipes
  • Recipes
  • About
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Chocolate Recipes
    • Recipes
    • About
    • Contact
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Kelly Neil » Recipes » Vegetarian

    Pesto Mayo

    Published: May 31, 2022 by Kelly Neil · Leave a Comment

    • Share
    • Tweet
    • Email
    • Print
    Jump to Recipe Print Recipe
    I’ve been a Hellman's mayo fan my whole life—that is, until I made homemade mayonnaise for the first time. I’m not kidding, it is one of the easiest things you can make in your kitchen! Pesto mayo is a condiment game changer. All you need is 7 common ingredients and a few minutes of time to make this super creamy flavor bomb.
    Prep Time: 10 mins
    Cook Time: 0 mins
    Total Time: 10 mins
    Over head close up of super easy 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.

    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.

    Jump to:
    • 💞Why You’ll Love This Recipe
    • 📋Ingredients
    • 👩‍🍳Step-By-Step Instructions
    • 🗣Expert Tips
    • 📝Recipe Notes
    • 🙋‍♀️Recipe FAQ
    • 🖨 Recipe

    💞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

    Ingredients to make this recipe.

    Ingredient Notes

    • Lemon Juice—fresh lemon juice tastes best but use bottled if that’s what you have.
    • Pesto—use homemade or store-bought pesto.

    Ingredient Swaps

    • Olive Oil—if you don’t love the flavor of olive oil, simply omit and use all canola oil.
    • Pesto—Use any flavor of pesto you like! Roasted red pepper pesto, olive pesto, and 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.

    👩‍🍳Step-By-Step Instructions

    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.

    A jar with oil, salt, and an egg inside.

    STEP 2—use a handheld immersion blender to process everything together to a thick mayonnaise-like consistency, about 10 to 15 seconds.

    Homemade mayo in a jar.

    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).

    Basil pesto inside a glass bowl of homemade mayonnaise about to be mixed together with a rubber spatula.

    STEP 4—once mixed, store in a sealed container or jar in the refrigerator for up to one week.

    A large glass bowl with homemade pesto mayo inside.

    🗣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, process in more canola oil by the teaspoon until your desired thickness is achieved.
    A large glass jar with homemade mayo inside.

    🙋‍♀️Recipe FAQ

    Why is oil used in mayonnaise?

    In addition to smoothness, oil binds together and emulsifies with the egg to create the classic creamy texture we know and love.

    What does lemon juice do in mayonnaise?

    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.

    How long can homemade mayonnaise be stored in the refrigerator?

    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 immediately.

    💃More Homemade Sauces & Dips

    • Fresh Plum BBQ Sauce
    • Simple Tomato Sauce (small-batch)
    • Spicy Garlic Aioli
    • Mango Pico De Gallo

    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

    Over head close up of super easy homemade pesto mayo.

    Pesto Mayo

    Author: Kelly Neil
    I’ve been a Hellman's mayo fan my whole life—that is, until I made homemade mayonnaise for the first time. I’m not kidding, it is one of the easiest things you can make in your kitchen! Pesto mayo is a condiment game changer. All you need is 7 common ingredients and a few minutes of time to make this super creamy flavor bomb.
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 0 mins
    Total Time 10 mins
    Course Summer
    Cuisine American / Canadian
    Servings 20 servings
    Calories 120 kcal

    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.

    Nutrition

    Serving: 15gCalories: 120kcalCarbohydrates: 1gProtein: 1gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 10mgSodium: 63mgPotassium: 4mgFiber: 1gSugar: 1gVitamin A: 80IUVitamin C: 1mgCalcium: 7mgIron: 1mg
    Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

    More Vegetarian Recipes

    • Roasted Chickpea Tacos
    • Homemade Basil Pesto
    • Air Fryer Roasted Garlic
    • Apple Crumble Bars
    • Share
    • Tweet
    • Email
    • Print

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there! 👋🏻 I'm Kelly, the photographer, and voice behind kellyneil.com. This is where you'll find my favorite baking recipes and easy meals I make for my family.
    More about me →

    February Is For Chocolate Lovers

    • Chocolate Chip Pecan Cookies
    • Chocolate Chip Sugar Cookies
    • Matcha Cookies With White Chocolate Chips
    • Blueberry Chocolate Chip Muffins
    • Raspberry White Chocolate Loaf Cake
    • Blueberry White Chocolate Scones

    Popular Now

    • Nova Scotia Seafood Chowder
    • Brown Sugar Shortbread Cookies
    • Homemade Baked Beans With Molasses
    • Whipped Cream Cheese Frosting
    • Nova Scotia Blueberry Grunt
    • Snickerdoodles Without Cream Of Tartar
    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    Contact

    Privacy Policy

    Accessibility Statement

    Contact

    Media Kit

    Kelly Neil is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.ca. As an Amazon associate, I earn from qualifying purchases.
    Copyright © 2022 Kelly Neil