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. A handheld immersion blender and a tall, narrow jar is the best combination. 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.

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: Grate some lemon zest into the mayo mixture for a bright, citrusy kick.
• Roasted Pine Nuts: Stir roasted pine nuts into the mayo for a more intense, nutty flavor.

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.

More Homemade Sauces & Dips