Recipe

Pesto Mayonnaise

A creamy sandwich spread made by stirring basil pesto into mayonnaise, with a bright lemon finish and thickness options for burgers, chicken salad, and wraps.

By Pip

•

4.8

A small bowl of pale green pesto mayonnaise on a wooden kitchen counter with a spoon beside it, with a burger bun and sliced tomato softly blurred in the background

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Pull up a chair. Let’s take this recipe one clear step at a time.

Pesto mayonnaise is one of those small, tidy kitchen tricks that makes sandwiches taste like you tried harder than you did. It is not pesto on its own, and it is not plain mayonnaise. It is a creamy spread where basil pesto brings the herby punch and mayo brings the silky body.

Below you’ll get a dependable ratio, a quick lemon adjustment for balance, and a simple way to change the thickness depending on whether you’re dressing a burger, stirring it into chicken salad, or spreading it into wraps.

Why It Works

Balanced flavor, not oily: Using mayo as the base keeps the spread creamy and helps it hold together so it clings to bread instead of sliding off.
Clear ratio you can scale: Start at 3 parts mayo to 1 part pesto, then nudge it bolder or milder from there.
Lemon makes it pop: A little lemon juice brightens store-bought or homemade pesto and keeps the spread from tasting heavy.
Easy texture control: Leave it thick for burgers, slightly looser for chicken salad, and thin it just a touch for wraps.

Pairs Well With

Storage Tips

Refrigerate: Store pesto mayonnaise in a clean, airtight container in the refrigerator for 3 to 5 days.

Stir before using: Some pestos (especially oil-rich ones) can separate slightly. A quick stir brings it right back.

Food safety note: Use the shortest shelf life of your ingredients. If your pesto label says “use within 3 days after opening,” follow that. If you made homemade mayo or pesto, stick to the more cautious end of the range.

Freezing: I do not recommend freezing. Mayo-based spreads tend to separate and get grainy once thawed.

Common Questions

What is the best ratio of pesto to mayonnaise?

A great starting point is 3 tablespoons mayonnaise to 1 tablespoon pesto. From there:

For a milder spread, use 4:1.
For a bolder spread, use 2:1.

How do I adjust it with lemon?

For a typical 1-cup batch, start with 1 teaspoon lemon juice, then taste. If it tastes flat or a little heavy, add another 1/2 to 1 teaspoon until it tastes bright. Lemon helps the basil and garlic taste more vivid.

How thick should pesto mayo be for burgers, chicken salad, and wraps?

Burgers: Keep it thick so it stays put. Use a slightly higher mayo ratio (like 4:1) or chill it for 10 minutes before spreading.
Chicken salad: Aim for medium thickness so it coats without feeling too thick. The base 3:1 ratio is perfect, or add a little extra lemon if you want it perkier.
Wraps: Make it spreadable so it swipes easily over tortillas. Stir in 1 to 2 teaspoons water or lemon juice, just until it loosens.

Can I use store-bought pesto?

Yes. Store-bought pesto works great here. Because jarred pesto can vary in salt, garlic, and oil, taste your finished spread before adding extra salt.

How do I make it less salty?

Use more mayonnaise, add a little extra lemon juice, and skip added salt. If it is already mixed, you can fold in a spoonful of plain yogurt or sour cream to soften the salt and garlic bite.

Will it break or separate?

It should stay creamy, but separation can happen if the pesto is very oily. Stir it well, then chill. If it still looks slick, mix in a bit more mayo to bring it back together.

Can I use other kinds of pesto?

Absolutely. Sun-dried tomato, arugula, kale, and spinach pestos all work. Just taste as you go and adjust lemon and salt since different pestos vary a lot.

Any allergy notes?

Pesto often contains tree nuts (like pine nuts or walnuts) and Parmesan. Check labels or make your own if you need to avoid nuts or dairy.

I like condiments that do two jobs at once. Pesto mayonnaise is one of those. It gives you that basil-garlic-parmesan energy, but in a calm, creamy form that behaves on sandwiches. When lunch needs to be quick, a little bowl of this in the fridge feels like a tiny secret helper.