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Vegan Aioli

Crazy Vegan Kitchen
A delicious Vegan Pesto Aioli recipe, made with Bright Green Vegan Basil Pesto and homemade Aquafaba Mayonnaise. Perfect with French Fries or in your favourite Sandwich.
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Appetizer
Cuisine American
Servings 12 servings
Calories 154 kcal


For Vegan Basil Pesto:

  • 1 bunch Basil leaves picked (Around 45g/3.5oz)
  • 1 1/2 cloves Garlic minced
  • 3 tablespoons Pine Nuts toasted
  • 1/4 teaspoon Miso Paste
  • 1 tablespoons Nutritional Yeast
  • 1/4 teaspoon Salt
  • 1 1/2 tablespoons Extra Virgin Olive Oil

For The Vegan Mayonnaise:

  • 1/4 cup Aquafaba chilled
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Sugar
  • 1 1/2 teaspoons Lemon Juice
  • 1 1/2 teaspoons Dijon Mustard do not omit, it's essential for the emulsification
  • 3/4 cup egetable Oil


  • Bring a pot of water to the boil. Meanwhile, fill a large bowl with icy cold water (add some ice cubes in there too!).
  • When your water has come to a boil, blanche Basil leaves for 5 seconds (no longer), and then immediately remove Basil leaves and plunge into your prepared iced water.
  • Remove basil from iced water and pat dry with a towel or paper towel.
  • In a food processor, combine Basil, Garlic, Pine Nuts, Miso, Nutritional Yeast and Salt. Process until blended. Set Pesto aside.
  • In the blending container that comes with your stick blender, combine all ingredients, except the oil. Mix well and then gently pour oil over your mixed ingredients.
  • Place your stick/immersion blender into the very very bottom of your blending container and keep it there. Turn your stick blender on to its highest setting, and almost instantly you will start to see the mixture at the bottom thicken.
  • Now, slowly pull the blender up and through the Vegetable Oil until you reach the surface. Your Vegan Mayonnaise will form relatively quickly. Once formed, continue blending for a few seconds to make sure that everything has emulsified.
  • At this point, you can add your Basil Pesto into the blending container and blend till you achieve a smooth green Vegan Pesto Aioli, or you can do this by hand for a more rustic and textured Aioli. The choice is yours.
  • Store Vegan Pesto Aioli in an airtight jar or container. It will keep in the fridge for up to 2 weeks.
  • Enjoy with French Fries, in a Sandwich or top your Burgers off with the Aioli.


Only use an Immersion/Stick blender for this recipe. Quantities are not large enough to be prepared in a conventional blender.
You can skip the step of blanching your Basil if you are not too bothered about retaining a bright green colour. I personally recommend this step as it doesn't take too much effort but results in a beautiful looking Pesto.


Serving: 1servingCalories: 154kcalCarbohydrates: 1gProtein: 1gFat: 17gSaturated Fat: 11gSodium: 109mgPotassium: 33mgFiber: 1gSugar: 1gVitamin A: 37IUVitamin C: 1mgCalcium: 3mgIron: 1mg
Keyword pesto aioli, vegan aioli
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