Basil Pesto Aioli

Stonewall Kitchen Basil Pesto Aioli with Pine Nuts

Stonewall Kitchen's Basil Pesto Aioli is a green garlic mayonnaise infused with ready-made basil pesto. Parmesan provides a salty edge, pine nuts and ground walnuts add body, and a splash of lemon keeps the cream vibrant.

Basil Pesto Aioli is the creamy herb mayonnaise from Stonewall Kitchen in York, Maine, crafted for fish, chicken, and any elevated sandwich. Canola oil and egg form the base, blended with basil, garlic, Parmesan, pine nuts, and walnuts.

Green, garlicky, and nutty

Basil and garlic set the tone, Parmesan brings the saltiness, and the ground walnuts add a subtle bitterness underneath that makes the flavor profile sophisticated.

Dijon mustard and mustard powder provide a sharp kick, while white wine vinegar and lemon provide contrast, ensuring the cream remains light despite the canola oil. The herbal notes linger on the palate much longer than a standard mayonnaise. Beyond the basil itself, the ingredient list includes basil oil, giving the herb twice the impact.

It is thick and spreadable in the jar, holding its shape when applied instead of running off the bread. Its green color resembles the muted olive tone of freshly made pesto.

For fish, chicken, and sandwiches

One to two tablespoons are sufficient, as the garlic and Parmesan are bold enough to carry an entire plate.

Pan-seared salmon, sautéed scampi, crispy chicken, and a simple tomato sandwich are its best companions. It also works as a dip for roasted potatoes and vegetable sticks, and a spoonful stirred into lukewarm pasta salad instantly adds herbal depth. In wraps and on burgers, it takes the place of mayonnaise while adding an extra punch of flavor.

If you are looking for pure garlic flavor, try the Roasted Garlic Aioli, and explore the rest of the Stonewall Kitchen range under Aioli and Mayonnaise.

Why the walnut sits alongside the pine nut

The classic Genovese pesto relies on pine nuts, which are soft, mild, and slightly resinous, primarily used to give the sauce a creamy consistency.

A few coastal miles away, Liguria stirs its salsa di noci from walnuts, and Stonewall Kitchen incorporates this second tradition into their jar. The ground walnut provides tannins that give the basil structure, preventing the cream from tasting solely like herb-infused oil.

The Parmesan does its part as well. As a long-aged hard cheese, it provides not only salt but also the savory depth that a simple emulsion of oil and egg would lack. The egg yolk, in turn, binds the oil and water, ensuring the aioli remains stable even after weeks in the jar.

Stir it smooth for effortless spreading

On a summer evening, a dollop served next to crispy roasted vegetables or on warm ciabatta releases the scent of basil with every bite.

Stir it until smooth before serving to make it easier to spread and enhance its color. By thinning it out with a little yogurt, a spoonful can be transformed into a sauce for steamed asparagus or cold roast meat the next day. Once opened, the Stonewall Kitchen jar belongs in the refrigerator, and any leftovers are just as perfect with a breakfast egg as they are in herb curd.