Pesto Aioli

5 from 1 vote

This Pesto Aioli is a creamy flavor packed condiment that is perfect as dip, spread, or sauce that goes with everything! Coming together in under 10 minutes, it's a delicious twist on a classical aioli. Perfect for crowd and a quick snack!

Prep Time5

Cook Time3

Total Time8

Course: Condiment

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegetarian

Servings: servings

Calories: 147kcal

Author: Briana

Equipment

immersion blender (or can use high powered blender)
narrow mixing glass

Ingredients

1 large egg
1 large egg yolk
4 cloves garlic, peeled and grated or minced
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon lemon zest
½ cup extra virgin olive oil
6 ounces pesto
¼ teaspoon kosher salt

Instructions

Prepare the egg yolk by separating the yolk from the egg whites. Crack the other egg into a separate container.
In a large narrow container, add the whole egg first, followed by the egg yolk, followed by garlic, 1 teaspoon kosher salt, 1 tablespoon lemon juice, and 2 teaspoons of Dijon mustard.
Pour in the ½ cup of oil and allow it to settle to the bottom for 15 seconds.
Make sure that the immersion blender blades are in contact with the egg yolk at all times, and emulsify the mixture at a high speed until it is thick, and everything is incorporated.
Add in the 6 ounces of pesto and 1 tablespoon of lemon zest and mix well! Enjoy!
Store the aioli in an airtight container and eat within one week of to ensure freshness. Re-emulsify if separation occurs. We don't recommend freezing as it can cause the consistency to change and become undesirable.

Notes

Use high quality ingredients. High quality ingredients will ensure the best flavor out of this aioli.
Use a tall narrow container for mixing. This will prevent a mess from splashing and allow the aioli to become fully emulsified. The narrow container creates a vortex. If using too wide of a container, the aioli will not emulsify properly.
Make sure the immersion blender blades are always in contact with the egg yolk. For the mixture to properly come together, the oil, egg yolk, and blender blades need to be in contact at all times when mixing.

Nutrition