In a medium bowl, whisk together the mayonnaise, pesto, minced garlic, lemon juice, and salt.
It will be a relativley thick sauce. For a thinner sauce, add another 1 tablespoon of lemon juice.
Garnish with freshly ground black pepper. Taste for salt and garlic. Enjoy!
Notes
Pesto: This recipe works with storebought and homemade pesto. I have a receive for pesto without pine-nuts that works very well here.Leftovers: Store leftover pesto aioli in a closed container in the fridge for 3-4 days. I don't recommend freezing it.