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This smart blend of pesto and aioli is delicious tossed with pasta or used as a dip for grilled veggies.MORE+LESS-
2
cups fresh basil leaves
1/2
cup grated Parmesan cheese
1/4
cup toasted pine nuts
2
tablespoons fresh lemon juice
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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.
Expert 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 Facts
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
- 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;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Fact: anything that’s tossed, topped or dipped in aioli is automatically delicious. Aioli is a creamy mayo-based condiment that can be used for pasta, sandwiches, burgers, or even as a dip. The uses for this condiment are endless; this particular aioli recipe pairs well with chicken or fresh veggies, or it makes for an excellent cream-based pasta sauce. If you want to lighten up an aoili recipe, you could use Greek yogurt, too. Experiment with seasonings, herbs and nuts to customize based on your tastes, dietary needs and preferences. This is DIY dressing at its finest—once you try a few, you’ll never buy the bottle at the store ever again.
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