My Son’s Magical 2-Ingredient Condiment Concoction Goes With Almost Everything

Every summer, when fresh basil is at its peak, my son Sawyer and I love making pesto together. At 14, he is the go-to pesto maker in our house — and he prides himself on whipping up the summer spread without a recipe, going by taste until he’s struck the perfect balance between the herbaceous basil, nutty Parmesan, sharp garlic, and smooth olive oil. We always have a jar hanging out in the fridge, plus several to give away or store in the freezer for the winter. 

Sawyer loves to add his pesto to pasta, topping it with a dollop of ricotta for extra creaminess. He also serves it on the side for dipping whenever he makes focaccia, and he adds a spoonful to quesadillas to give them another layer of flavor. Last year, Sawyer started adding pesto to sandwiches, but rather than spreading the pesto on the bread by itself, he swirled it together with mayonnaise to make the most delicious summertime condiment: pesto mayonnaise.

We use our own supply of homemade pesto to make pesto mayo. It’s a great way to stretch the pesto when you get toward the end of the jar. But pesto mayonnaise is equally good when made with your favorite store-bought pesto. It’s hard to beat a simple two-ingredient kitchen hack. Another nice thing about making your own pesto mayo is that you can adjust the quantities to make it more bold or a little more subtle, depending on your own tastes and how you plan to use it.

We’ve found that pesto mayonnaise is the perfect spread for a tomato-mozzarella sub. But it’s also right at home on a turkey sandwich or burger, and it’s a delicious dip for french fries. Make some, and you’ll be surprised at all the different ways you find to use it.

1. In a small bowl, stir to combine about 2 tablespoons of pesto (homemade or store-bought), with 1 cup of mayonnaise.
2. Cover and refrigerate until ready to use, or for up to 7 days. A quick note that while pesto freezes very well, mayonnaise does not, so try to only as make as much as you can use in about a week.

• Give it a minute! Yes, you can enjoy pesto mayo as soon as you make it, but a few hours in the fridge helps the flavors develop so they’re more pronounced.
• Squeeze in a little lemon juice. The pesto and the mayonnaise can be rich together. A little acidity keeps things light and bright.
• Add more garlic. Depending on the mayonnaise you use and your ratio of pesto to mayo, the garlic flavor may get a little lost. Add a clove of minced garlic to amp up the sharpness.
• Thin it as needed. If the pesto mayo is a little on the thick side for your preferred application, add a tablespoon of water at a time until you get the consistency you like. 

This post originally appeared on The Kitchn. See it there: The Magical 2-Ingredient Sauce I Stir Together Every Week (It’s Amazing on Almost Everything)