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


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!)


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.