Learn how to make my easy homemade pesto mayo recipe with just 4 ingredients. It’s creamy, herby, and ready in 5 minutes—no blender, no fuss, just a spoon or fork will do the job.
When you love pesto and mayo, why choose between the two? This pesto mayonnaise recipe is ridiculously simple. You just combine the ingredients into a smooth, flavour-packed dip. It’s one of those quick recipes that instantly upgrades everyday meals. Perfect dip for a dip for chunky chips and air-fryer courgette fries.
The real secret is the fresh lemon juice. It really cuts through the creaminess of the mayo and balances the flavours. Once you try it, you’ll always want to use it.
You get that familiar comfort from mayo, with the slightly nutty, herby flavours of pesto. Simple, but so good!
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Sandhya's Expert Tips for the Best Pesto Mayo
- Use good quality pesto: It makes all the difference to the final taste. If I can't make it at home, I use Sacla Basil Pesto (Organic Vegetarian or Vegan)
- Balance with lemon: Don’t skip it—it keeps the sauce fresh and light
- Make ahead: Let it sit for 20–30 minutes for the flavours to meld
- Adjust the ratio: If you like a stronger herby flavour, add more pesto or more mayo for extra creaminess
- Adjust the consistency: If you find it too thick, add a teaspoon or two of water to adjust the consistency of the basil pesto mayo recipe.
Ingredients You’ll Need
(Detailed measurements and ingredients can be found in the recipe card below.)
- Mayonnaise: Use homemade mayo or good-quality, full-fat mayonnaise for the best creamy texture and rich flavour. You can also use vegan mayo to keep this dairy-free—it works beautifully to make vegan burger sauce too.
- Pesto: Homemade basil pesto is ideal (made with fresh basil, garlic, pine nuts, and olive oil). But a good-quality store-bought pesto works just as well for convenience.
- Fresh Lemon Juice: They make a difference. Don't opt for bottled lemon juice.
- Salt: Just a pinch to enhance everything. Adjust to taste, depending on how salty your pesto is.
Variation
Cilantro pesto: This is a delicious change too. Use instead of basil pesto.
How to Make Pesto Mayo?
Step 1: To a small bowl, add mayonnaise, pesto, lemon juice and salt.
Tip: For making Vegan basil pesto mayo, I use Hellman's brand vegan mayo and Sacla's vegan basil pesto.
Step 2: Mix until smooth and well combined. Taste and adjust pesto mayonnaise to your liking.
That’s it! Your creamy pesto mayo is ready to use.
How to Use Pesto Mayo?
- Works great as a sauce in sandwiches (coronation chickpea sandwich) or burgers. I like to slather between the slices.
- Fantastic as a dip like vegan bang bang sauce (I love it with air fryer sweet potato slices, air fryer smashed potatoes or air fryer courgette fries)
- It's also delicious to spoon over air-fried vegetables.
Storing
To store pesto mayo, cover with cling film or transfer in a tightly sealed air tight jar and place in the fridge. The sauce will keep well for up to 5 days.
Recipe FAQ's
Stored in an airtight container in the fridge, pesto mayonnaise keeps well for up to 5 days. The lemon juice helps slow down oxidation, but for the best flavour and freshness, check it after 3–4 days and use your judgement.
Yes. You could easily make this recipe vegan. Simply use vegan mayonnaise and a dairy-free pesto. It tastes just as creamy and delicious.
Absolutely. Just loosen it with a little water or extra lemon juice until you reach your desired consistency. Perfect for salads and grain bowls.
More Easy Dipping Sauce Recipes
Ingredients
- ⅔ cup mayo 150g
- 2-3 tablespoon basil pesto 30-40g
- Juice of ½ lemon
- Pinch of salt
Instructions
- Add mayonnaise, basil pesto, lemon juice and salt to a small bowl
- Mix until smooth and well combined
- Taste and adjust pesto mayonnaise with more salt, mayo or pesto to your liking.
Video
Notes
Top Tips
- Mayo-Use full-fat mayo for the best flavour. Since it makes the bulk of the sauce, a good-quality brand really makes all the difference.
- Pesto-Homemade pesto is always great, but store-bought works just fine. I always suggest going for a good-quality one for better taste.
- How to store-Keep it in an airtight container in the fridge. It usually stays fresh for 4–5 days. The lemon juice helps slow down discolouring, but after 3–4 days, just check and use your judgement.
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