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Pesto Aioli

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Pesto Aioli
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4
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  • Pinterest
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  • Fave
    67
  • Email
    11
  • Print
    157
  • Facebook
    6

This smart blend of pesto and aioli is delicious tossed with pasta or used as a dip for grilled veggies.

Ingredients

2
cups fresh basil leaves
1
cup mayonnaise
1/2
cup grated Parmesan cheese
1/4
cup toasted pine nuts
3
cloves garlic
2
tablespoons fresh lemon juice
1/4
teaspoon salt

Directions

  • 1 Place all ingredients in blender or food processor.
  • 2 Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
  • 3 Cover and refrigerate.
Tips  

You can make the pesto aioli up to a day in advance.

Experiment with different herbs and nuts, such as cilantro and cashews, or arugula and walnuts.

To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
460
)
Daily Value
Total Fat
51g
78%
(
Saturated Fat
9g
46%
,
Trans Fat
0g
)
Cholesterol
35mg
11%
Sodium
690mg
29%
Potassium
125mg
4%
Total Carbohydrate
3g
1%
(
Dietary Fiber
0g
0%
,
Sugars
0g
)
Protein
7g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 10 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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