Basil pesto aioli is just another sauce that is rooted from the classic pesto. You can make all types of pesto, there is the traditional basil, but you can make mint-pistachio, cilantro-jalapeno, mint and cilantro, parsley, chive, nasturtiums, etc...
Get creative with the nuts you use as well to create different flavors. You can even use some of the nut oils as well.
Once you have either your traditional or non-traditional sauce all you do to create the "new" aioli is add either mayo or vegenaise to your base pesto (if you are vegan). That's it! You can then, use these pesto aioli for salads, dips for vegetables, spreads on sandwiches, the list can go on and on.
The great thing is all of these are oil based (I use my favorite olive oil) and oil is a preservative so it keeps well. Here is the basic recipe for pesto aioli, I hope you enjoy it!
Pesto Aioli
- 1/2 cup pesto
- 1 cup vegenaise
- salt (to taste)
For the pesto aioli
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Place pesto and vegenaise into a bowl and mix well with a whisk. Season with salt. Use for any number of applications
