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Pesto Aioli
This flavorful, versatile sauce is ready in just 5 minutes!
Course Sauce
Cuisine American, Western
Diet Gluten Free, Vegetarian
Prep Time 5 minutes minutes
Servings 8
Calories 220kcal
- 1 cup (239g) mayonnaise olive oil based
- 4 tablespoons pesto (store-bought or homemade) use less or more, according to taste
- 1 garlic clove minced
- 1 tablespoon lemon juice
- salt to taste
Place mayo, lemon juice, garlic, and salt in a mixing bowl and stir to combine.
Add a little of the pesto, tasting and mixing in more as desired. Add more salt or additional lemon juice, to taste.
Serve immediately, or store in the fridge until needed.
- Make your own pesto with this easy Basil Pesto recipe.
- If your pesto is too thick, you can thin it out with olive oil.
- You can swap out half the mayo for Greek yogurt.
- Add citrus - with a pinch of lemon zest for some extra flavor in your Basil Pesto Aioli.
- Add heat - with cayenne or and fresh chili.
- Use a vegan mayo to suit vegan diets.
- Store in an airtight container in the refrigerator for up to 5 days.
- There are 8 WW BluePlan SmartPoints in a serving of this.
Calories: 220kcal | Carbohydrates: 1g | Protein: 1g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 248mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg