Pesto Aioli Recipes
PESTO AIOLI
This smart blend of pesto and aioli is delicious tossed with pasta or used as a dip for grilled veggies.
Provided by Tablespoon Kitchens
Categories Condiment
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Place all ingredients in blender or food processor.
- Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
- Cover and refrigerate.
Nutrition Facts : Calories 500, Carbohydrate 3 g, Cholesterol 35 mg, Fat 10, Fiber 0 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 0 g, TransFat 0 g
PESTO AIOLI RECIPE
Steps:
- In a blender or food processor add basil, mayonnaise, garlic, lemon juice and salt.
- Pulse for 3 minutes, occasionally scraping the sides down, until smooth.
- Transfer to an air tight container or covered bowl and refrigerate to marinate until ready to enjoy.½
Nutrition Facts : Calories 98 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 93 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THE BEST CLASSIC PESTO
Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.
Provided by NicoleMcmom
Categories Pesto Sauce
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg
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