Garlic Pesto Aioli
This Garlic Pesto Aioli makes for an excellent fry dipping sauce…and it’s ready in less than 5 minutes!
Neither myself nor Laura are much of scrapbookers. However, we’ve done a pretty good job of creating scrapbooks for our vacations over the years. Do you enjoy going back and looking at vacation photos? We do! I know other folks might not enjoy looking at our vacation photos, but we certainly enjoy reliving the memories. (Prior to Laura, my “scrapbook” was a plastic bin full of photos that I kept under the bed. Hah!)
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:
Homemade Pesto (and freezing “Pesto Bombs” for the winter!)
Pesto Pasta with Grilled Chicken
Grilled Chicken Pesto Sandwich
Pesto Potato Salad
Pesto French Bread Pizza with Grilled Chicken
Garlic Pesto Aioli
- 2 Tbsp prepared basil pesto
- 3-4 garlic cloves finely grated
- 1 large egg
- 1 large egg yolk
- 1 tsp Dijon mustard
- 1 Tbsp lemon juice
- ½ tsp kosher salt
- ¼ cup olive oil
- ½ cup vegetable oil
- McCain© Dip'n Wedges™ for serving
- 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!
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I started scrap booking years ago and then realized how much frigging work that it is…not to mention I wasn’t very patient, lol! I love aioli, especially for fries and this looks right up my alley…and just in time for the weekend! I’d have to put on extra fries just to enjoy every last bit of this dip 😉 Happy weekend, my friend!
Yeah, I don’t think I have the patience (or time) for scrapbooking! Our scrapbooks have gotten smaller and smaller since Robbie was born…imagine that! 🙂 In other news, this aioli and these wedges are a match made in heaven. Plus, using an immersion blender to make aioli kinda blew my mind!
Hey, I love pesto and I love aioli, so chances are pretty good I’m going to love this. Thanks for the idea!
And if you have 5 minutes, this aioli could be sitting on your countertop! Seriously. The use of an immersion blender to make aioli was such a cool kitchen hack!
I love condiments so much I barely care what being dipped into them! I had two girlfriends over last night and I had made four different condiments! This one sounds perfect for me. Mayo, garlic and basil.
Yes! I remember you talking about your love for condiments. Have you ever made aioli using an immersion blender? You’ll never go back! I seriously made this one in 5 minutes! 🙂
I find I do less and less with pictures anymore and they all just live on my phone! I’ve created a few photo books before and I need to do more of that. Maybe I’ll get started after I cook up some fries and this aioli! That might get me motivated 🙂 Then again, maybe I’ll just enjoy the fries with this tasty dipping sauce!
You’re totally right about the photos on the phone these days. The problem is I occasionally transfer them from my phone to my computer, and they just get dumped in a massive, unorganized folder. Oh well. I’d rather spend my time in the kitchen making (and eating) this aioli with these wedges! 🙂
I came across this aioli recipe just in time for the weekend 🙂 I’m having my family over and I think with the fries on the menu, this would be the perfect addition!
Hey there, Olga! Good timing indeed! I hope you got a chance to try this aioli out over the weekend. It’s insanely easy to make using an immersion blender. (And it’s even easier to eat with the wedges…haha!)
I always have great plans to make lovely photo albums and scrap books! Instead, I have several boxes on the top of my wardrobe which are very neglected… one day when I have time (HAHA!) I will sit down and sort through it.
In the meantime, I think I simply must make this aioli! Delicious! I love garlic, pesto and aioli – so I know I am going to love them when they are all combined!
Honestly, your comment about boxes stuffed with pictures sounds a bit like me. The only difference is mine are all stuffed in a folder on the computer. Oh well. I’ll stick to the kitchen making (and eating!) this aioli with these wedges!
i adore aioli but it’s so hard to get a good one unless you make it yourself. they never put enough garlic in it. and it has to be roasted garlic! squished into the mayo. ah i’m getting hungry….
Have you ever tried using an immersion blender to make aioli, Sherry? It’ll blow your mind how easy it is! I seriously had this one done in 5 minutes. 🙂
yes indeed i’ve tried it but it was a spectacular failure:) dunno why. i tried to fix it with another egg yolk etc but in the end i just had to throw it all away. i must try again!
Oh no! There’s nothing worse than when a recipe doesn’t work and you have to pitch it in the trash. It happens, though. You should totally try the immersion blender aioli again…it’s kinda magical! I can personally speak for this recipe as I made it, and I was standing in the kitchen going “Wow, that was way too easy!” 🙂
Europeans do really love to use mayo or aioli for their fries rather than ketchup. I have to say though, I’ve never see something as nice as pesto aioli on a menu! Looks delicious!
This pesto aioli is so easy, too, Matt! The immersion blender trick blew my mind, and I had this batch ready in less than 5 minutes. 5 minutes!
I’ve got files of photographs from all our holidays that seriously need sorted out. It sounds like you and Laura are much more organised when it comes to keeping all your memories together! Love this aioli David perfect for dipping chips into. Lynne will love this!
Oh, I don’t know about that organizing, Neil! We used to be really good about it, but our scrapbooks have gotten shorter and shorter now that Robbie is in the house. 🙂 I think I prefer to stick to the kitchen making (and eating) this aioli! The use of an immersion blender to make this aioli kinda blew my mind a little bit!
Aioli is the best dip for fries or fried shrimp. It’s one of my fav. These dipin wedges are soo perfect for parties, I need to find a packet.
Oooo…fried shrimp dipped in aioli sounds delicious! These wedges were a huge hit in our house, too. Perfect for dipping!
YUM! This would be awesome to have at the ready at all times. I made fries yesterday and would have loved this to go with them.
Okay now I’m off to sort out all of my photos which I’m suddenly anxious about getting into scrapbooks. 😉
Haha! I didn’t mean to make you anxious with this post, Valentina! 🙂 But do hang on to this recipe as it’s seriously a good one. Aioli in 5 minutes. Mind blowing!
I’m not a scrapbooker, David, but I do have those digital picture frames that play a slide show of pictures from a memory card. Kind of like a scrapbook in a frame? I’ve always said that fries for me are a vehicle to carry ketchup. The good folks over at McCain must be reading my mind! Your aioli looks amazing with the pesto. I would definitely love dipping my fries into that!
We don’t have any of those digital picture frames, but it might be a good idea to get one or two. We have so many digital photos, but we’ve gotten lazy about printing them out. Anywho, I’m totally laughing at your comment about fries being a vehicle for ketchup. (Laura says that about cake and frosting!) These wedges are perfect for dippin’! Also, this aioli is magical…and it only takes 5 minutes thanks to the immersion blender trick. 🙂
We scrapbooked early vacations, but it’s been ages. It is fun to look back at them…
Keith and I are all about aioli for fries and with pesto, even better! This looks amazing, David!
I agree with you, Marissa. It’s always fun to go back and look at the scrapbooks we made for vacations. Lately we haven’t had as much time to make those scrapbooks, but hopefully we can make it happen! In the meantime, though, we definitely need another batch of this aioli with these dippin’ wedges! So good!! 🙂