Pesto Mayo is the twist on mayonnaise you never knew you needed. With just three ingredients it truly couldn’t be easier to make!
Why choose between pesto and mayonnaise when you can enjoy both? It may sound unusual at first, but pesto mayo pulls the best qualities of each into a creamy, vibrant condiment that lifts sandwiches, burgers and dips.
Pesto Mayo
This simple sauce has three main components. Each plays an important role in the final flavour and texture:
- Pesto – Homemade basil pesto is ideal, but a high-quality store-bought pesto works well too. Basil pesto gives the best balance of herbal brightness and savory depth.
- Mayonnaise – A full-fat mayonnaise creates the creamy base and richer mouthfeel; choose a good-quality brand or make your own for best results.
The secret ingredient!
Lemon juice is the finishing touch. A squeeze of fresh lemon brightens the richness of the mayo and sharpens the pesto’s flavours. Use fresh lemon juice rather than bottled for the cleanest, liveliest taste.
Pesto Mayo FAQ
How should I store pesto mayo?
Store in a tightly sealed jar or container in the refrigerator.
How long does pesto mayo keep?
When properly covered and refrigerated, pesto mayo will generally keep for 4–5 days. The lemon juice helps slow oxidation, but check for any off smells or discoloration and use your judgement after a few days.
How can I use pesto mayo?
Pesto mayo works brilliantly as a spread for sandwiches and burgers and makes a delicious dip for fries, sweet potato wedges or roasted vegetables. It’s also a great addition to grilled meats, fish or as a finishing sauce for roasted vegetables.
If you enjoy flavourful mayos, try other variations like horseradish mayo or chipotle mayo for different profiles.
Now for the straightforward recipe — you’ll be surprised how quickly this comes together.
How to make Pesto Mayo (Full Recipe & Video)
Pesto Mayo
Equipment
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Small/Medium Bowl
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Teaspoon (for stirring)
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Sharp Knife & Chopping Board (for lemon)
Ingredients
- 3/4 cup / 180g Mayo
- 2 – 3 tbsp Pesto
- 1/2 Lemon, juice only (or to taste)
Instructions
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In a small bowl, stir the mayo and pesto together until smooth. Squeeze in the juice of half a lemon (or add to taste), mix again and adjust seasoning if needed. Serve immediately as a spread or dip, or chill briefly to let the flavours meld.
Quick Demo
Notes
b) Pesto – Homemade basil pesto is preferred for freshness and flavour control. If using store-bought, choose a high-quality jarred pesto.
c) Storage – Keep tightly covered in the fridge. It typically stays bright for 4–5 days; the lemon juice helps slow discoloration, but use discretion after the third day.
d) Calories – Nutrition information is based on using 2.5 tablespoons of pesto and dividing the sauce into six servings.
Your Private Notes:
Nutrition:
Calories from Fat 218
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