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Pesto Mayo

This has to be one of my favourite condiment.  It's awesome on sliders, paninis, and sandwiches. If you have  a large quantity of basil, make up a big batch of pesto and freeze into smaller containers.  Take out a container, thaw and add to real mayo!
Makes roughly a little over 3/4 cup

Ingredients:


1/2 cup of fresh basil (or roughly 8 large basil leaves)

2 tbsp of pine nuts

1 clove of garlic

2 tbsp of Parmesan cheese

salt and pepper

1-2 tbsp olive oil

3/4 cup of real mayo (not Miracle Whip!)

Directions:

Step 1: 
On a dry frying pan over medium heat, add the pine nuts.  Toast for roughly 5 minutes, turning as needed.  Set aside.

Step 2:
In a food processor or with a mortar and pestle, add the basil leaves, pine nuts, and garlic clove.  Smash or pulse until everything has broken up.  Add the parmesan cheese and pulse or smash a little bit more. Season with salt and pepper.  Add 1 tbsp of olive oil and mix. If the pesto is really thick, add another tbsp of oil. 

Step 3: Place the  mayo in a bowl.  Add the pesto to mayo and mix.  Taste test. May need a little bit more pepper.


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