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pesto aioli recipe.

Pesto Aioli (No Dairy!)

Crazy Vegan Kitchen
Learn how to make pesto aioli at home using simple ingredients. Ready in minutes, it’s loaded with flavors and can be used as a spread or sauce! 
5 from 2 votes
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Course Appetizer
Cuisine American
Servings 12 servings
Calories 37 kcal

Ingredients
  

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

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 vegetable Oil

Instructions
 

  • 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.

Notes

TO STORE: Put in the airtight container to store in the refrigerator for up to a week. 
TO FREEZE: Place the pesto aioli in a shallow container and store it in the freezer for up to two months. 

Nutrition

Serving: 1servingCalories: 37kcalCarbohydrates: 1gProtein: 1gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 109mgPotassium: 33mgFiber: 0.3gSugar: 0.3gVitamin A: 37IUVitamin C: 1mgCalcium: 3mgIron: 0.2mg
Keyword pesto aioli, vegan aioli
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