Vegan Pesto Aioli

ByRachael Ajmera, MS, RD Updated
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This Vegan Pesto Aioli is creamy, fresh, and packed with big, bold flavor. Ready in just 5 minutes, it’s an easy way to add a fun, garlicky kick to sandwiches, Buddha bowls, roasted vegetables, and so much more!

Vegan Pesto Aioli

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I recently took a trip to San Diego, and one of the unexpected highlights was the hotel breakfast. They served these crispy breakfast potatoes with the most incredible pesto aioli on the side, and after just one bite, I was completely hooked. It was creamy, garlicky, herby… even thinking about it now, I’m practically drooling.

As soon as I got home, I knew I had to recreate that pesto aioli recipe in my own kitchen, but with a plant-based twist. And after a few rounds of testing, I landed on a version that’s as good (and dare I say even better) than the original.

It’s rich and creamy from the vegan mayo, packed with fresh basil flavor, and balanced with garlic, lemon, and walnuts for the perfect savory bite. Trust me when I say that this sauce will leave you licking the spoon — it really is that tasty.

Best of all, it’s easy to make and so versatile. Use it as a dip for roasted potatoes, a spread for sandwiches and burgers, or a drizzle for bowls, salads, and roasted vegetables. If you’re looking for an easy vegan sauce that instantly upgrades any meal, this recipe is definitely worth a shot!

Why you’ll love this Vegan Pesto Aioli

  • It’s creamy, rich, and packed with fresh basil flavor.
  • It’s quick, easy, and ready in just 5 minutes.
  • It’s perfect as a dip, spread, or drizzle.
  • It’s easy to customize the consistency.
  • It’s vegan-friendly and free of dairy.
Vegan Pesto Aioli

Vegan Pesto Aioli ingredients

  • Vegan mayo creates the creamy base of this sauce and gives it that rich, luscious texture. Use your favorite store-bought vegan mayo to make prep faster and easier!
  • Basil is what gives this aioli its signature pesto-inspired flavor. The fresher the basil, the brighter and more vibrant the sauce will turn out.
  • Garlic brings a bold savory depth and a little kick. If you’re a garlic lover like me, feel free to toss in an extra clove (or two).
  • Walnuts add richness and a little nuttiness while helping create an extra creamy texture. You can also swap them for pine nuts, cashews, or almonds if you prefer.
  • Vegan parmesan adds a cheesy, salty flavor to mimic the classic taste of traditional pesto. It really brings all the ingredients together, so don’t skip it!
  • Olive oil adds a little more richness. I recommend using a high-quality olive oil since you’ll really taste it here.
  • Lemon juice brightens everything up with a pop of acidity and helps balance the richness of the mayo and walnuts.

How to serve this Vegan Pesto Aioli

  • Spread onto sandwiches, wraps, or burgers for an easy upgrade.
  • Spoon over quinoa, rice, or pasta to add a pop of color and flavor.
  • Pair with roasted veggies like Brussels sprouts, sweet potatoes, or broccoli for extra flavor.
  • Use as a dip for crispy snacks like fries, roasted chickpeas, or veggie sticks.
  • Drizzle over roasted potatoes or Buddha bowls for a creamy, herby finish.
Vegan Pesto Aioli

Substitutions & variations

  • Walnuts – Almonds or pine nuts can be used instead for a similar texture and nuttiness.
  • Vegan parmesan – I think vegan parmesan is key for giving this sauce its signature taste, but nutritional yeast can be substituted in a pinch. It gives the sauce a similar dairy-free cheesy flavor, but with a slightly lighter taste.
  • Lemon juice – Lime juice or a splash of apple cider vinegar can be used to maintain the acidity and brightness.

Quick recipe tips

  • Add water gradually and adjust based on your desired consistency — use about 2 tablespoons for a thick, creamy sauce or splash in a bit more for a thinner, drizzleable texture.
  • Chill the aioli for 15-20 minutes before serving it for an even better flavor.
  • Soak or blanch the walnuts before blending to help them soften and create a smoother, creamier aioli. This is especially important if you’re not using a high-powered blender to prevent a gritty texture.

Step-by-step instructions

  • Vegan Pesto Aioli
  • Vegan Pesto Aioli
  • Blend ingredients: Add the vegan mayo, basil, garlic, walnuts, vegan parmesan, olive oil, lemon juice, and salt to a blender or food processor and blend until smooth. Taste, adjust, and blend again if needed.
  • Adjust consistency: Add water, 1 tablespoon at a time, until the aioli reaches your desired texture.
  • Serve: Use immediately as a dip, spread, or drizzle, or refrigerate until ready to serve.

Make ahead & storage

This Vegan Pesto Aioli goes with everything, so blend up a big batch and keep it tucked away in your fridge for the week! Trust me when I say that you’ll want to add a spoonful (or two…or three…) to all of your meals.

Meal prep

  • Make it ahead: Prepare the aioli up to 4-5 days in advance and store it in a sealed container or jar in the refrigerator.
  • Use it throughout the week: Slather this sauce onto sandwiches and wraps, drizzle it over grain bowls, or serve it alongside roasted vegetables — it’s delicious on pretty much anything!

Storing leftovers

  • Fridge: Store leftover pesto aioli in an airtight container in the refrigerator for up to 4-5 days.
  • Give it a stir: The ingredients may separate slightly as they sit, so stir well before serving.
  • Adjust the consistency as needed: The aioli will thicken as it chills, so stir in a splash of water before serving if you’d like a thinner, more drizzleable texture.

Freezing

  • Not recommended: Sadly, this recipe isn’t freezer-friendly. Freezing it can change the texture of both the vegan mayo and fresh basil, causing the aioli to separate or become watery once it’s thawed.

FAQ

You can store it in an airtight container in the refrigerator for up to 4-5 days.

It works well as a dip, sandwich spread, burger sauce, salad dressing, or drizzle for bowls and roasted vegetables.

Yes! Soaking or blanching the walnuts beforehand makes it easier to blend and can help create a smoother texture.

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Vegan Pesto Aioli
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Vegan Pesto Aioli

This vegan pesto aioli is creamy, garlicky, and packed with fresh basil flavor, making it the perfect drizzle, dip, or spread for sandwiches, bowls, burgers, and more.
Course Sauces, Dips, and Dressings
Cuisine Mediterranean
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings
Calories 220kcal

Ingredients

  • 1 cup vegan mayo
  • 1 cup fresh basil
  • 2 garlic cloves
  • 1/4 cup walnuts
  • 2 tablespoons vegan parmesan
  • 2 tablespoons olive oil
  • 1/2 lemon juiced
  • 1/4 teaspoon salt plus more to taste
  • 2-4 tablespoons water

Instructions

  • Add the vegan mayo, basil, garlic, walnuts, vegan parmesan, olive oil, and lemon juice to a blender or food processor. Blend until smooth, then taste and add salt or adjust as needed.
  • Add water, 1 tablespoon at a time, blending between each addition until the aioli reaches your desired consistency. I used about 2 tablespoons for a thick but drizzleable texture.
  • Serve immediately or store in an airtight container in the refrigerator until ready to use.

Nutrition

Calories: 220kcal | Carbohydrates: 1g | Protein: 2g | Fat: 24g

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