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Pesto Mayonnaise with Basil and Arugula

Makes about 3/4 cup

If you like basil pesto, you will love this quick, easy, healthy and delicious recipe. I first made it to use as a condiment for sandwiches, and it was excellent. Since I had some leftover, I tried it the next night as a dip for shrimp and vegetables. It was equally delicious that way. I especially like the combination of basil and arugula since, although I love basil, I find the flavor somewhat overwhelming in most pesto sauces. The arugula adds a peppery flavor that blends with and tames the basil. That being said, you can use all basil or substitute spinach for the arugula.


Place all ingredients in a processor. (A mini processor, if you have one, works best for this small amount.) Process, pulsing as needed, until everything is well combined. Taste for seasoning, adding salt, pepper or lemon juice, if desired. If you are not using within one hour, cover and refrigerate until needed. Leftovers can be stored in the refrigerator for up to three days.