This Garlic Pesto Aioli makes for an excellent fry dipping sauce…and it’s ready in less than 5 minutes!
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So why do I mention scrapbooks in a post about aioli? Well, we have no less than 3 different pictures in our scrapbooks of us eating fries while on the streets of Europe. Brussels, Amsterdam, or Florence, the cities change (and we get a little older in each photo), but there we are eating our fries! Here’s the thing about fries in Europe. They’ve mastered the art of fry dipping sauces. There are fry shops that only sell fries. That’s it. Fries. And about 25+ different dipping sauces. Somehow, this trend has yet to take over in the States. We need to change that!
Have y’all seen the new McCain© Dip’n Wedges™? These battered v-shaped potato wedges are the perfect vessel for dipping! Dip’n Wedges are made with 100% real potatoes, and they contain no artificial colors or flavors. I picked up a couple bags in the frozen aisle of my grocery store recently, and I couldn’t wait to get ’em into the oven. Once baked, they turn golden brown and perfectly crispy. Perfect texture and perfect shape for dipping them into this homemade Garlic Pesto Aioli!
Look for your closest McCain© Dip’n Wedges™ retailer here:
And while you’re at the store—make sure to pick up the ingredients to make this aioli dipping sauce, too!
Garlic Pesto Aioli
Remember those European fry shops? Well, one of our favorite dipping sauce is the classic aioli. The fry shops just call it “fry sauce,” however it’s pretty much just aioli. So what is aioli? It’s basically homemade mayonnaise. Whenever you need a socially acceptable excuse to dip your fries into mayonnaise, just call it aioli! For this version, I wanted to brighten up the flavor a bit, so I added some fresh pesto and garlic. Talk about delicious! The basil flavor is really pronounced in this dip, and neither Laura nor myself could stop dippin’. In fact, maybe we should’ve taken a picture to add it to our scrapbook!
One of the coolest things about this Garlic Pesto Aioli (aside from its flavor, of course) is how darned easy it is to make! I typically make aioli the ‘traditional’ way by drizzling a slow stream of oil into a food processor containing the rest of the ingredients. I mentioned to one of my friends recently that I was going to make aioli, and she asked if I’ve ever tried making it with an immersion blender? Huh? An immersion blender for aioli?
She proceeded to explain how to make aioli using an immersion blender, and I was intrigued. (Truthfully, I kinda thought it wouldn’t work. But that’s our little secret, ok?) It worked! I was standing in the kitchen with a bowl of aioli that I made in less than 5 minutes. Seriously! 5 minutes. And that included the time I stepped out back to talk with the guy repairing our gutters.
This Garlic Pesto Aioli can be whipped up while the Dip’n Wedges are in the oven. Talk about a great side dish for burgers or a tasty snack for game nights with friends! Even Robbie got in on the action, although he preferred to eat his Dip’n Wedges without the aioli. (He told me, “When I get older, I can dip my fries in sauce.”) I hope you enjoy this Garlic Pesto Aioli as much as we did! Cheers!
Did you make a batch of Garlic Pesto Aioli at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for other tasty pesto recipes? Check out these other favorites, too:
Garlic Pesto Aioli
- Using a medium bowl, add all ingredients.
- Blend with an immersion blender, starting at the bottom of the bowl and slowly lifting the immersion blender until a smooth sauce forms. (Note: If the aioli is too thick, add in another 1-2 tsp of lemon juice.)
- Serve with McCain© Dip'n Wedges™.
Look for your closest McCain© Dip’n Wedges™ retailer here. And while you’re at the store, make sure to pick up the ingredients to make this aioli dipping sauce, too!