Pesto Mayo (Super Easy, Homemade From Scratch)

Making pesto mayo literally could not be easier! Only 7 ingredients, and a few minutes of time are needed for this super creamy flavour bomb.

I’ve been a huge fan of Hellman’s mayo for pretty much my whole life. That is, until I made homemade mayonnaise for the first time! I’m not kidding, it is literally the EASIEST thing you can make in your kitchen.

Sure, homemade mayo doesn’t last as long as store-bought, but it only has 7 recognizable ingredients, and contains no additives or preservatives. The best part? You can make this recipe in 5 minutes. No joke.

Pesto mayo is one of my all-time favourites; I always whip up a quick batch of homemade basil pesto before I make the mayo. We use it as a spread on sandwiches (amazing on a BLT), wraps, and burgers, as a dip for fries or veggies, and to make the best summertime potato salad. It’s super creamy with a light-yet-distinct basil pesto flavour. My family loves it and I hope you do too.

Jump to:

• Ingredients
• Step-By-Step Instructions
• Notes & Tips
• Substitutions
• Recipe

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions.

Ingredients

Step-By-Step Instructions

Place the canola oil, olive oil, egg, lemon juice, white vinegar, and salt in a tall glass jar.

Using a handheld immersion blender or stand 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 it anywhere you would use mayonnaise.

10 Ideas To Use Pesto Mayo:

1. Spread it on the inside of a grilled cheese sandwich.
2. Use it as a dip for grilled vegetables.
3. Serve it alongside a basket of chicken wings.
4. Add a dollop to the top of cooked salmon before serving.
5. Use it as the base for egg or chicken salad.
6. Mix up a batch of homemade coleslaw.
7. Make a tasty pasta salad for a summer BBQ.
8. Spoon it alongside fresh hot French fries to use as a dip!
9. Use it as a burger topping.
10. Replace plain mayo with homemade pesto mayo in a hot baked dip!

Notes & Tips

Pesto mayo can also be made in a regular food processor if you have one.

Many recipes advise to dribble the oil(s) into the blended egg in a slow, steady stream. In this recipe I added everything together and zipped it up all at once. I haven’t noticed any difference in texture or flavour by using this method.

If the mayo seems a bit thin, process in more canola or olive oil by the teaspoon until your desired thickness is achieved.

I like a little extra salt in my pesto mayo, however, I add it in after making the mayo to prevent over-salting. Once the pesto is mixed in just adjust the salt level to your liking.

Substitutions

If you don’t love the flavour of olive oil, simply omit and use all canola oil.

Substitute store-bought pesto for homemade if you like.

Use any flavour of pesto you like — roasted red pepper pesto, kalamata olive pesto, and spinach arugula pesto are especially good against the blank canvas of the mayonnaise. A blend of chopped fresh and roasted garlic is also fabulous!

A bit of cracked black pepper is nice in pesto mayo. Add it to taste to suit your taste.

Use Pesto Mayo With These Recipes

Sriracha Deviled Eggs A modern refresh of a classic dish!

Chicken Divan Simple to make and comforting to eat. Use a rotisserie chicken from the grocery store for quick prep!

Roasted Chickpea Tacos Roasted chickpea tacos are an easy and affordable way to provide your family with the protein they need. Substitute pesto mayo for the lime yogurt dressing.

Did you make this recipe? If yes, I would love to know how you made out in the comments below! You can also tag me on Instagram @kellyneildotcom or use the hashtag #kellyneil.