RECIPES

September 1, 2015
Dips/Dollops/Drizzles

Pesto Mayo


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meets mayo. Credit: Susan Sampson” />

Here’s a bonus for basil lovers. I like to make this as a dip for sweet potato fries – the colours and flavours contrast wonderfully. It is also a fine spread for panini. The recipe is yet another riff on miraculously fast, fluffy, fuss-free, foolproof Minute Mayo. (Link: How to make the best homemade mayonnaise and aioli.)

1 large egg, at room temperature
1 tbsp (15 mL) homemade or commercial pesto
1 tbsp (15 mL) lemon juice
1/4 tsp (1 mL) or more kosher salt
1/8 tsp (0.5 mL) ground black pepper
1 cup (250 mL) canola oil

In this order, add egg, pesto, lemon juice, 1/4 tsp (1 mL) salt, pepper and oil to tall, narrow beaker. Place blade of immersion blender over yolk, touching bottom of beaker. Turn on blender. Once streaks of mayonnaise appear at bottom of beaker, slowly pull blender upwards until ingredients emulsify into thick, fluffy mayo. Stir in any remaining small streaks of oil. Adjust salt.

Use immediately. Or transfer to storage tub, cover and refrigerate.

Makes 1-1/4 cups (300 mL).

  • Immersion blenders are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar.
  • For best results, all the ingredients should be at room temperature. You can crack the egg into the beaker and let it acclimatize before adding the remaining ingredients, especially the acidic lemon juice.
  • Beware of oversalting. Commercial pesto is salty.
  • You can use any neutral, refined oil. Avoid extra virgin olive oil, which turns bitter when vigorously whipped. (Why? See "Avoid Bitter Disappointment" in my Minute Mayo blog.)
  • My immersion blender has 3 speeds. The lowest speed works fine for this recipe.
  • You can store homemade mayonnaise in the fridge up to 4 days.

Pesto Aioli
After the egg, add 2 cloves pressed or minced garlic.

Lazy Pesto Mayo/Aioli
Homemade Minute Mayo is so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise is an option for calorie-counters. Stir in the pesto. For aioli, add 2 cloves pressed or minced garlic. Add lemon juice to taste, as commercial mayonnaise is blander than homemade Minute Mayo.

Credit: Susan Sampson
Tested in Imperial