In a medium-sized mixing bowl, add 1 cup of mayonnaise and ½ cup of basil pesto. Whisk until smooth and creamy, for about 1–2 minutes.

Finely mince 1–2 garlic cloves, add them to the mayo-pesto mixture along with the juice of half a lemon, and whisk thoroughly for another minute.

Add a pinch of salt and whisk for an additional 30 seconds, tasting to find the right balance.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to meld the flavors.

After chilling, check the consistency and whisk in extra olive oil if a thinner dipping sauce is desired.

Serve the creamy pesto aioli in a serving bowl or an airtight container for later use.