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Chimichurri aioli with platano chips on a baking dish
Olga

Chimichurri Aioli

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Chimichurri aioli is a creamy, herby sauce that’s perfect as a dip, a burger spread, or a topping for fries. Make it with creamy may, and fresh chimichurri sauce.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 people
Course: Sauce
Cuisine: American, Argentina
Calories: 249
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Homemade Mayo
  • 1 cup Fresh Parsley Leaves
  • 1 cup Fresh Cilantro Leaves
  • 1 tbsp Red Wine Vinegar
  • 1/2 tbsp Lemon Juice
  • 1 tbsp Oregano Leaves
  • 1/2 Fresh Red Chili Pepper
  • 4 Cloves Garlic
  • 1 Pinch Salt

Equipment

  • 1 Food processor optional if making chimichuri in the food processor
  • 1 Handheld Mixer Or Whisk if making mayo from scratch
  • 1 Medium-Sized Bowl
  • 1 Cutting Board
  • 1 Fine Mesh Strainer
  • 1 Pairing Knife

Method
 

  1. 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.)
  2. Mix the chimichurri: In a medium bowl, combine all the chopped ingredients, and a pinch of salt. Stir well.
  3. Combine with mayo: Fold the chimichurri into the mayonnaise until smooth and creamy. Taste and adjust seasoning if needed.
  4. Chill and serve: Cover and refrigerate for at least 1 hour to let the flavors blend.

Nutrition

Calories: 249kcal

Notes

Top Tip: No Extra Oil Needed

You don’t need to add any oil to this recipe because the mayonnaise already has plenty!

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