Ingredients
- 1 garlic clove
- 1/4 cup grated Parmesan cheese
- 1 tablespoon pine nuts, toasted (See Note)
- 1 cup basil leaves
- 5 tablespoons olive oil
- salt and freshly ground black pepper
- mayonnaise as needed
Directions
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In a food processor add garlic, Parmesan cheese, and pine nuts. Process until mixture looks like fine breadcrumbs. Add basil and olive oil and blend to make a smooth mixture. Season to taste with salt and pepper. Transfer pesto to a sealed storage container.
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To make pesto aioli as needed, stir 2 tablespoons mayonnaise for every 1 tablespoon pesto together in a bowl; use as a condiment as desired. Store remaining pesto in the refrigerator for up to 2 weeks.