Homemade Basil Pesto Mayo
Creamy homemade basil pesto mayo made with fresh garden basil. Small-batch, bright in flavour, and ready in minutes.
Servings: 20 servings
Calories: 120kcal
Equipment
- Measuring cups and spoons or digital kitchen scale
- Tall glass jar
- Immersion blender
- 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
- A jar just wide enough to fit the head of your immersion blender helps the mayo emulsify quickly and evenly.
- Make sure the immersion blender is resting at the bottom of the jar before you start blending.
- Blend without moving the blender until the mixture starts to thicken, then slowly lift to incorporate the rest.
- Stir the pesto in gently so you don’t break the emulsion.
Storage
- Store homemade pesto mayo in a sealed jar or an airtight container in the fridge. It will keep well for up to one week. Stir gently before each use if any separation occurs.
Nutrition
Serving: 1serving | Calories: 120kcal | Carbohydrates: 0.3g | Protein: 0.5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 63mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.1mg