This pesto mayonnaise is creamy, fresh, and packed with flavour. By combining fresh basil, Parmesan cheese and Yakelos extra virgin olive oil with mayonnaise, you get a versatile sauce that is delicious with sandwiches, fries, grilled vegetables, roasted potatoes or as a dip with drinks.
Ingredients
For approximately 1 small bowl:
- 5 tablespoons mayonnaise
- 20 g fresh basil leaves
- 15 g Parmesan cheese, finely grated
- 1 tablespoon pine nuts
- ½ small garlic clove
- 2 tablespoons Yakelos extra virgin olive oil
- 1 teaspoon lemon juice
- Pinch of salt
- Freshly ground black pepper
Method
- Lightly toast the pine nuts in a dry frying pan. Leave them to cool briefly.
- Place the basil, Parmesan cheese, pine nuts, garlic and Yakelos extra virgin olive oil in a tall measuring jug.
- Blend the ingredients with a hand blender until you have a smooth pesto.
- Spoon the mayonnaise into a bowl and stir in the pesto.
- Add the lemon juice and season the pesto mayonnaise with salt and black pepper.
- For the best flavour, leave the mayonnaise in the refrigerator for around 15 minutes to allow the flavours to develop.
What to Serve with Pesto Mayonnaise
Pesto mayonnaise goes well with:
- Fresh fries or potato wedges
- A chicken, mozzarella or grilled vegetable sandwich
- Burgers and wraps
- Grilled courgette, aubergine or bell pepper
- A sharing platter with bread and raw vegetables
- Pasta salad or potato salad
Storage
Store the pesto mayonnaise in a well-sealed jar or container in the refrigerator. It will keep for approximately two to three days. Stir well before serving.
Our Recommendation
Use an extra virgin olive oil with a fresh and fruity flavour. Yakelos olive oil gives the pesto mayonnaise more depth and allows the flavours of the basil, cheese and pine nuts to come together beautifully.
