I made a bright, creamy pesto mayo recipe—it’s just mayonnaise whisked with basil pesto and a splash of lemon. It takes five minutes and adds instant flavor to sandwiches, dips, and more.
Why I’ll Love This Recipe
I love how easy and versatile this sauce is: only three ingredients but tons of fresh basil flavor. It instantly elevates burgers, wraps, dips, and spreads. Plus, the lemon juice wakes up the flavors and helps the mayo stay fresh a few extra days.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use ½ cup mayonnaise, 3 tablespoons prepared basil pesto (homemade or store-bought), and 2 teaspoons lemon juice (optional but recommended).
directions
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In a bowl, I whisk together the mayo, pesto, and lemon juice until the mixture is smooth and well blended.
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I taste and adjust—maybe more pesto if I want extra herby punch, or extra lemon juice if brightness needs a bump.
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I serve it immediately or refrigerate before using for best flavor.
Servings and timing
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Yields: ~¾ cup of sauce (about 12 tablespoons)
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Prep time: ~5 minutes
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Total time: under 5 minutes
Variations
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I sometimes add a pinch of lemon zest for even more brightness.
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I’ve tried mixing in garlic powder, chopped capers, anchovy paste, or chili flakes for different flavor twists.
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For dairy-free or vegan versions, I use vegan pesto and plant-based mayonnaise.
storage/reheating
I store the pesto mayo in an airtight container in the fridge for up to 5 days. I give it a gentle stir before using if any separation occurs.
FAQs
How much pesto should I use per mayo?
I stick to about 3 tablespoons pesto per ½ cup mayo—it’s flavorful but not overwhelming. If your pesto is strong or salty, I start with less and adjust.
Is lemon juice necessary?
It’s optional, but I like it—it adds fresh brightness and helps slow oxidation so the sauce stays vividly green longer.
Can I use jarred pesto?
Yes! Store-bought pesto works well, especially high-quality options. Just taste and adjust seasoning accordingly.
Is this dairy‑free?
As long as your pesto and mayo are vegan, you can make a dairy-free version—just check labels or use homemade versions without cheese.
What else can I mix into it?
I’ve tried adding garlic powder, anchovy paste, capers, or chili flakes to deepen or vary the flavor—each turns it into a how-you-feel-it condiment.
Conclusion
I absolutely love this pesto mayo—it’s fresh, flavorful, and effortless. In just minutes I can whip up a creamy sauce that transforms sandwiches, burgers, veggies, or fries. With minimal fuss and maximum versatility, it’s become a staple in my kitchen. I can’t wait to make another batch.
Print
How To Make Pesto Mayo
- Total Time: 5 minutes
- Yield: 8 servings
Description
A creamy, herbaceous spread combining vibrant basil pesto and silky mayonnaise—perfect for sandwiches, dipping, or topping grilled meats and veggies.
Ingredients
½ cup mayonnaise
½ cup basil pesto (store‑bought or homemade)
1 teaspoon fresh lemon juice
¼ teaspoon garlic powder
Pinch of salt (if pesto is not salted)
Freshly cracked black pepper, to taste
Instructions
In a medium bowl, combine mayonnaise and basil pesto until smooth and uniformly colored.
Add lemon juice and garlic powder, stirring to incorporate.
Season with salt and freshly cracked black pepper to taste.
For optimal flavor, cover and refrigerate for at least 30 minutes before serving.
Use as a spread for sandwiches and burgers, a dip for fries, veggies or chips, or a drizzle over grilled chicken, fish, or roasted vegetables.
- Prep Time: 5 minutes
- Category: Appetizer
