This pesto aioli combines a freshly-made pesto with mayonnaise for a homemade condiment that is delicious on fish or burgers, or as a dipping sauce for pita chips.
Prep Time::15 mins
Total Time::15 mins
Servings::24
Ingredients
1 garlic clove
1/4 cup grated Parmesan cheese
1 tablespoon pine nuts, toasted (See Note)
1 cup basil leaves
5 tablespoons olive oil
salt and freshly ground black pepper
mayonnaise as needed
Directions
In a food processor add garlic, Parmesan cheese, and pine nuts. Process until mixture looks like fine breadcrumbs. Add basil and olive oil and blend to make a smooth mixture. Season to taste with salt and pepper. Transfer pesto to a sealed storage container.
To make pesto aioli as needed, stir 2 tablespoons mayonnaise for every 1 tablespoon pesto together in a bowl; use as a condiment as desired. Store remaining pesto in the refrigerator for up to 2 weeks.
From the Editor:
To toast pine nuts: Preheat the oven to 350 degrees F (175 degrees C). Spread pine nuts onto a baking sheet. Toast in the preheated oven until pine nuts just start to turn golden and become fragrant, about 5 minutes.