Pesto or mayo? Why not both?! A perfect combination of flavoursome ingredients is what makes this homemade pesto mayo recipe perfect.
This is a gorgeously silky mayo, swirled with a garlicky, aromatic basil pesto.
The best news is that all the ingredients are super simple and should be easily available from your local supermarket or grocery store.
You might think mayo is tricky or time consuming to make, but it really isn't! The egg yolk and vinegar does magical things to the oil and before you know it, you have a lovely, thick, silky mayo.
The pesto is super simple to make too. It's just a case of grinding together pine nuts, olive oil, hard cheese, garlic and fresh basil with a little salt and pepper.
Now, both the fresh pesto and the fresh mayo are incredibly tasty but when you put them together? YUM is an understatement. The fresh, salty, aromatic, garlicky flavours of the pesto melt in the mouth and combine with the impossible smooth and creamy mayo. It's a divine experience.
Let's cook.
Ingredients
For the pesto
- 45 g (1.6 oz) pine nuts
- 50 g (1.8 oz) fresh basil
- 2 cloves (2) garlic roughly chopped
- 30 g (1.1 oz) hard cheese grated (Parmesan or vegetarian, if required)
- 65 ml (2.2 floz) olive oil
For the mayo base
- 1 tbsp white wine vinegar plus 1-2 tsp more, if desired to thin the mayo
- 3 medium free range egg yolks
- 1 tsp mustard
- 150 ml (5.1 floz) olive oil
- 250 ml (8.5 floz) vegetable oil (canola oil) plus up to an extra 100ml /3.25 floz if you prefer a thicker mayo
- Pinch salt and black pepper
Equipment
Instructions
Make the pesto
Warm a pan over a medium heat and add the pine nuts.
Toast for a couple of minutes until golden. Keep an eye on them and keep shaking/stirring as they can easily burn.
Remove the pine nuts from the pan and allow to cool in the mortar or blender bowl.
Add the garlic and a pinch of salt and pepper.
Pound with the pestle (or pulse in the blender) until coarsely crushed.
Add the basil. If you're using a pestle and mortar then add a little at a time. If you're using a blender, you can add all at once.
Pound with the pestle or pulse with the blender to a coarse mixture.
Add the cheese and olive oil.
Pound/pulse again until you have a pesto. I like to keep it coarse, but you can break it down as much as you like.
Cover and set aside while you make the mayo.
Make the mayo
Put the vinegar, egg yolks and mustard in a large, clean bowl.
Beat with an electric mixer until well combined.
Add 1 tablespoon of the olive oil.
Beat until it emulsifies – it will look thicker, paler and creamier.
Keep adding the oil a little at a time, while beating at top speed all the time. When you have run out of olive oil, continue with the vegetable oil.
Keep beating until all the oil is incorporated. You should have a pale, creamy mayo that can just hold its shape.
I think the thickness of this mayo is perfect for swirling with the pesto, but if you prefer a thicker, more scoopable mayo (like the popular store bought brands), you can whisk in up to an extra 100ml (3.25 floz) of vegetable oil. Don't add it all at once, since you can always add more, but you can't take away.
Conversely, if the mayonnaise feels too thick once all of the oil is added, you may loosen by beating in 1-2 tsp of vinegar. Again, add slowly so that you don't overdo it.
To finish
When you've reached your preferred mayo thickness, transfer it to a serving bowl and spoon the pesto on top, swirling to semi-combine.
Now you're ready to enjoy. This gorgeous mayo is incredible served with all sorts of meals, from pizza to pasta, salads to sandwiches.
How will you enjoy yours?
Pointers, tricks and troubleshooting tips for the perfect pesto mayo
Is pesto mayo easy to make?
Yes, this is a genuinely easy recipe. Since there are two elements to make and combine, it does take a little bit of time, but it's not tricky to make and so satisfying when you're done.
This recipe is a great one to try is the kids are helping out so that they can begin to understand what goes into food they're probably used to seeing come out of a jar or bottle ready-made.
They'll also get to learn how great homemade tastes. Sure, both mayo and pesto are easily available in ready-made forms in the supermarket, but like all homemade dishes, they taste so much better when you make them fresh yourself with fresh ingredients.
Will I need any special equipment for this pesto mayo recipe?
You'll need pretty standard kitchen equipment to make this pesto recipe, such as weighing scales, measuring spoons, mixing bowls and a whisk.
An electric hand whisk or freestanding mixer will save you from aching arm muscles, but a simple manual whisk will do you the job.
To make the pesto you will also need either a mortar and pestle or a blender / food processor.
Head down to the recipe card below where you'll find a full list of suggested equipment.
Where can I buy pine nuts?
Pine nuts should be easy to find in most supermarkets. They come in quite small packets, usually with the other nuts in the baking aisle. Sometimes you also find them near the fresh fruit and veg section as some supermarkets have a shelf for nuts and dried fruits there too.
I can't find pine nuts / they're too expensive.
If you can't find pine nuts, then other nuts can work really well. I've used toasted almonds, cashews and walnuts before. Even pre ground almonds will work in a pinch.
Is pesto mayo suitable for vegetarians?
Yes, you can easily make this recipe vegetarian by using a hard cheese that does not contain rennet and is suitable for vegetarians.
Often Parmesan will contain rennet as this is traditionally used in the manufacturing processes. Within the EU, Parmesan has a Protected Designation of Origin (PDO) so has to be made in a particular region of Italy to a specific recipe to be called Parmesan.
Some supermarket own brands have an Italian hard cheese that is vegetarian. Don't be tempted to use something like cheddar instead. You need the dry crumble of a Parmesan-type cheese, cheddar would be too creamy.
Is pesto mayo suitable for vegans?
The pesto isn't suitable for vegans as this recipe contains Parmesan, and the mayo is made with chicken eggs. You could give my creamy vegan pesto dip a try instead.
Is pesto mayo gluten-free?
There are no wheat-based ingredients in this recipe so it is naturally gluten-free. However, when catering for someone with allergies or intolerances, you should all the labels on everything you use to be sure.
Also be mindful of what you serve your pesto mayo with, and check the labels on those to be sure they're gluten-free too.
Is pesto mayo keto-friendly?
Yes, this pesto mayo is keto-friendly as it's very low in carbohydrates. It's a great dip to jazz up keto meals, and would be really yummy with a chicken salad.
Is pesto mayo healthy?
This pesto mayo contains quite a bit of fat from the oils so should be enjoyed in a sensible portion as part of a balanced diet.
Is pesto mayo safe to eat while pregnant?
The pesto element is certainly safe to eat whilst pregnant as long as all the ingredients are stored correctly and handled safely and hygienically. In particular, the basil must be washed and the pesto must be made hygienically with hard cheese made with pasteurised milk.
The mayonnaise in this recipe is made with raw egg yolks. If you are using eggs produced under the UK's Red Lion code, then current advise at the time of writing (April 2021) suggests there is a very low chance of the eggs carrying salmonella. The NHS explains in more detail here, which you should read closely.
If you're not in the UK, please check information local to you regarding egg safety during pregnancy as most advise that eggs should be thoroughly cooked to make sure they are safe to eat.
If you have any concerns please speak to a qualified health professional. A Mummy Too does not offer medical advice.
What goes well with pesto mayo?
You'll be finding any excuse to team this pesto mayo with every meal!
We love to dip pizza crusts in it or serve with cucumber and carrot sticks. It works well as a quick pasta sauce, giving you a slightly creamier version of pesto pasta. For lunch, it adds an extra edge to simple sandwiches and is lovely spread over a bagel. It's also delicious with roasted veggies like peppers, sweet potatoes or butternut squash.
Can I make this recipe without garlic?
The garlic is a key ingredient in the pesto and without it, you might find the pesto is a bit flat. Of course, if you need to avoid garlic for whatever reason then simply leave it out.
You could add some fresh chives to bring a similar-ish flavour. Make sure to taste and season your pesto well with salt and pepper before swirling into your mayo.
I haven’t got basil can I use something else?
To make classic pesto, basil is a must but you can experiment with other leafy greens if you like.
Greens like spinach or rocket work well, or even a bit of coriander if that's your thing. Remember you can throw the stalks in too as long as they're not too woody!
Why not try a blend of different herbs to create more levels of flavour.
Can I add extra cheese to this recipe?
Yes, if you like. Pesto is really easy to adjust to different tastes so if you prefer a bit more cheese then add a little extra.
When changing the quantities of any ingredient do it gradually and taste as you go. This helps make sure everything is well-balanced and working harmoniously rather than being overpowered by one particular flavour.
How should I store pesto mayo?
Both the pesto and mayo need to be stored in the fridge. Depending on how you want to use them, you can keep them separately or stored swirled together. Make sure to cover well in the bowl, or put your pesto mayo into an airtight container or clean jar.
How long does pesto mayo keep?
Homemade pesto will keep for up to five days in the fridge, and the mayo element will keep for 3-4 days, so if you've swirled the two dips together it will need to be used up within 4 days.
Can I leave pesto mayo out on the counter?
No. Other than when serving, this pesto mayo will go bad if left out on the counter for an extended period of time. It contains raw egg and cheese so should be kept covered in the fridge.
Can I make pesto mayo ahead?
Yes, if you like, this recipe keeps well in the fridge for a few days so you can make it ahead.
You might want to keep the pesto and mayo separately until you're ready to serve. Then you can also use each one on its own too, if you like.
Can I keep pesto mayo in the refrigerator?
Yes, other than when serving, this pesto mayo needs to be kept in the fridge to stop it from spoiling. Cover well or transfer to a sealed container before putting it in the fridge.
Can I freeze pesto mayo?
This recipe isn't really suitable for freezing as the mayo will likely split and the basil in the pesto will go soggy. Keep your pesto mayo in the fridge.
Can I make pesto mayo in a different quantity?
Yes if you like, this recipe makes 400ml-500ml of mayo which is about the same as a regular size shop-bought jar of mayo. Plenty for a pizza party, but probably too much to use up within 4 days before the mayo starts to spoil.
To change the quantities of this recipe head down to the recipe card below. You'll see the servings are set to 48. Click on this number and a slide bar will pop up that you can move up or down to get the amount you want to make. To keep the egg yolks a whole number use the following servings:
- 32 servings = 2 egg yolks, making 270-340ml mayo
- 16 servings = 1 egg yolk, making 135-200ml mayo
Can I make pesto mayo in a stand mixer such as a KitchenAid or Kenwood Mixer?
A stand mixer won't be much help when making the pesto, but to make the mayo it will really help as you can set it whisking and then slowly add the oil bit by bit as the mixer is running. You might find this easier than holding an electric whisk with one hand while adding oil with the other.
If using a stand mixer, fit the balloon whisk attachment and make sure the egg yolks, vinegar, and mustard are well whisked with the first tablespoon of olive oil and have emulsified before you start slowly adding the rest of the oil.
Can I make pesto mayo with a food processor?
The mayo needs to be really well whisked while you add the oil, so the blades on a food processor aren't the right tool for this part of the recipe.
The pesto can certainly be made in a food processor, though. A small blender or food processor is best. This is because if the bowl for your food processor is particularly large, the ingredients will just spread up the side and not blend together properly.
How can I make sure this pesto mayo is perfect every time?
This is quite a meditative recipe, with lots of pounding and whisking to be done, so take your time.
Simple things like toasting the pine nuts make the pesto really rich in flavour so don't skip this step. And keep an eye on your pine nuts when toasting. They can go from pale to burnt in the blink of a distracted eye!
If you're using a mortar and pestle to bash your pesto together, adding the basil a bit at a time will help avoid overwhelming your mortar and making the whole thing trickier.
With the mayo, the main thing is to make sure you've got a good starting emulsion. Keep whisking the egg yolk, vinegar and first bit of oil until the mixture has turned pale, thick, and creamy. Only then start adding the oil slowly as the mayo is whisked quickly. This is key to the mayo turning out perfectly.
Why did my mayo split?
Your mayo may split for a number of reasons. This mayonnaise is an emulsion of egg and vinegar suspended in oil, and this takes patience and a lot of whisking to come together properly.
The initial whisking together of the egg yolks, mustard, and vinegar along with the first tablespoon of olive oil is really important. Just keep whisking until the mix has become paler and lovely and thick and creamy. You can see the difference from the photos above.
When adding the rest of the oil keep the whisk running at full speed and add the oil slowly. If the oil is added too quickly it won't mix in and emulsify properly. If in doubt, keep whisking.
You might find your mayo splits in the fridge, later on. This may be because it wasn't mixed enough in the first place but the good news is that if you haven't added the pesto yet. it can be saved.
Whisk in a tablespoon of water and the mayo should come back together. I haven't tested this trick with the added pesto but in theory, it should work, you'll just end up with pesto flavoured mayo rather than it being swirled prettily on top.
Why did my pesto turn out wet?
The consistency of pesto can turn out quite differently depending on how much oil is added and whether you used a pestle and mortar or a blender to make your pesto.
If you've just washed the basil leaves before using, make sure to pat them dry with a clean tea towel or kitchen paper before adding them to the pesto.
You might find pesto naturally splits in the fridge as the oil rises. If you've kept it in a separate container from the mayo you can easily give it a stir to recombine.
If you've already combined the pesto and mayo, you can still stir them, you'll just end up with pesto flavoured mayo rather than it being swirled prettily on top.
How can I add/change the flavours in this dish?
Why not try mixing up the pesto and use different leafy greens like rocket or spinach? You can add more or less garlic if you like, or try roasting the garlic first for a slightly caramelised flavour to the pesto. Scatter a few extra toasted pine nuts on top to finish off.
What is the origin of pesto?
Pesto is an Italian sauce from the northern region of Genoa. It traditionally utilises fresh produce that is found in abundance in Italy, from basil to olive oil and Parmesan.
The name pesto comes from the action used to make this sauce, pestâ, "to pound" or "to crush" and this is also where the English word for pestle comes from!
Where does mayonnaise come from?
Mayonnaise is a French egg, vinegar and oil-based sauce used on its own in sandwiches, or to dip French fries in, or as the base for a number of other sauces and condiments.
Print this pesto mayo recipe
Pesto Mayo Recipe
Ingredients
For the pesto
- 45 g (1.6 oz) pine nuts
- 50 g (1.8 oz) fresh basil
- 2 cloves (2) garlic roughly chopped
- 30 g (1.1 oz) hard cheese grated (Parmesan or vegetarian, if required)
- 65 ml (2.2 floz) olive oil
For the mayo base
- 1 tbsp white wine vinegar plus 1-2 tsp more, if desired to thin the mayo
- 3 medium free range egg yolks
- 1 tsp mustard
- 150 ml (5.1 floz) olive oil
- 250 ml (8.5 floz) vegetable oil (canola oil) plus up to an extra 100ml /3.25 floz if you prefer a thicker mayo
- Pinch salt and black pepper
Equipment
- Jug blender or pestle and mortar
Instructions
Make the pesto
- Warm a pan over a medium heat and add the pine nuts. Toast for a couple of minutes until golden. Keep an eye on them and keep shaking/stirring as they can easily burn.
- Remove the pine nuts from the pan and allow to cool in the mortar or blender bowl.
- Add the garlic and a pinch of salt and pepper. Pound with the pestle (or pulse in the blender) until coarsely crushed.
- Add the basil. If you're using a pestle and mortar then add a little at a time. If you're using a blender, you can add all at once. Pound with the pestle or pulse with the blender to a coarse mixture.
- Add the cheese and olive oil. Pound/pulse again until you have a pesto. I like to keep it coarse, but you can break it down as much as you like.
- Cover and set aside while you make the mayo.
Make the mayo
- Put the vinegar, egg yolks and mustard in a large, clean bowl. Beat with an electric mixer until well combined.
- Add 1 tablespoon of the olive oil. Beat until it emulsifies – it will look thicker, paler and creamier.
- Keep adding the oil a little at a time, while beating at top speed all the time. When you have run out of olive oil, continue with the vegetable oil.
- Keep beating until all the oil is incorporated. You should have a pale, creamy mayo that can just hold its shape. See notes on thickness.
To finish
- When you've reached your preferred mayo thickness, transfer it to a serving bowl and spoon the pesto on top, swirling to semi-combine. Serve.
Video
Notes
Nutrition
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Nic | Nic's Adventures & Bakes says
Thanks for sharing, this looks a lovely way to up your mayo :)