Creamy Chimichurri Aioli
I love chimichurri sauce, but I also can’t get enough of garlicky aiolis. One day, after making homemade mayo, I thought, what if I mixed it with herby chimichurri? I tried it, and wow—it was sooo good. Now I use chimichurri aioli on burgers, as a dip for plantain chips and fries—it’s DELISH and really easy to make!
Original Post May 4, 2023
Modified Date
Table of Contents
Why I Love Chimichurri Aioli
Chimichurri aioli is one of my favorite sauces because it’s so different from any other aioli I’ve tried. The garlicky, herby flavors of the chimichurri mix perfectly with the creaminess of the mayo.
I love using both parsley and cilantro when I make it, but if cilantro isn’t your thing, you can stick to just parsley. Or if you’re not into parsley, go with all cilantro—it’s easy to make it your own, and it always turns out delicious!
Tip
Skip the oil in the chimichurri! The mayonnaise replaces the oil you’d normally use in a traditional chimichurri recipe.
Make Your Own Mayo or Go With Store Bought
If making homemade mayo isn’t your thing, don’t worry—store-bought works just fine! I love using a store-bought avocado oil mayo for this recipe. Avocado oil is pretty neutral, so it’s great for recipes that call for a neutral oil.
If you have 15 minutes, a couple of eggs, mustard, and avocado or olive oil at home, you can make a simple batch to keep in the fridge.
Chimichurri Aioli Recipe
You have the mayo, and the chimichurri part is made with fresh parsley, cilantro, garlic, oregano, and just a touch of chili for heat. If you don’t have fresh oregano, dried oregano works, but fresh is actually easy to find at your local supermarket.
You can also use a mild chili if spice isn’t your thing, or swap it with red pepper flakes. And don’t forget the lemon juice and red wine vinegar—they add a tangy balance to the creamy mayo.
Ingredients (with Substitutions):
- Mayonnaise: Store-bought or homemade
- Parsley and Cilantro: Fresh is best for bright flavor
- Garlic: Freshly minced
- Oregano: Fresh or dried both work
- Chili Pepper: Use fresh red chili, red pepper flakes, or leave it out if you prefer less heat
- Lemon Juice: Lime juice works too
- Red Wine Vinegar: Can swap with apple cider vinegar or white vinegar
Instructions:
Let's start with the chimi sauce, while you can use a food processor to blend the herbs and garlic quickly, I prefer chopping everything by hand. It keeps the greens from over-processing or turning brown, which can make them a bit bitter. But if you’re short on time, a quick pulse in the food processor works just fine!
Start by finely chopping your parsley, cilantro, garlic, chili, and oregano. If you don’t have fresh oregano, dried oregano works too. Once everything is chopped, mix it in a bowl with lemon juice, red wine vinegar, and a pinch of salt.
Now comes the fun part—fold this herby mixture into your mayo. Grab a bowl, and a silicone spatula, and fold the sauce into the mayo, and taste to adjust the salt or tang. Let the aioli chill in the fridge for an hour so the flavors can meld together.
Try the chimichurri aioli with these air fried yuca fries my fav. It's so good.
FAQs
What does chimichurri sauce taste like?
Chimichurri is herb forward, with tang and a hint of spice from the red pepper flakes.
How to Serve Chimichurri Aioli
Serve it as a spread with a juicy burger, or as a dip with these air fryer plantain chips or air fried twice fried green plantains.
I love making charcuterie boards and beautiful spreads, and one of my favorites is a burger board with crispy fries, layered with mini cheeseburgers, bacon cheeseburgers, and tons of crinkle fries, and small bowls of dipping sauces, and of course, chimichurri aioli!
How to Store Chimichurri Aioli
Here’s how I keep my chimichurri aioli fresh, and all you'll need is an airtight container:
- Lasts about a week in the Fridge: I scoop it into an airtight container and pop it in the fridge. Just make sure to use a clean spoon to scoop a serving.
- If It Separates: Sometimes it can separate in storage. You can add a tbsp of fresh mayo, and with a quick whisk it'll come back to life.
Chimichurri Aioli
Ingredients
Equipment
Method
- Chop the herbs: Finely chop the parsley, cilantro, garlic, chili, and oregano by hand. (Hand-chopping helps prevent bitterness, but you can use a food processor if you're in a hurry.)
- Mix the chimichurri: In a medium bowl, combine all the chopped ingredients, and a pinch of salt. Stir well.
- Combine with mayo: Fold the chimichurri into the mayonnaise until smooth and creamy. Taste and adjust seasoning if needed.
- Chill and serve: Cover and refrigerate for at least 1 hour to let the flavors blend.
