This rich and creamy chimichurri aioli is exactly what you need to elevate any dish. This flavorful sauce is quick & easy to make and is perfect to use as a spread on sandwiches, a dip for veggies, or drizzled across buddha bowls!
This chimichurri aioli is one of my favorite homemade sauces! It combines potentially two of the best condiments ever to make one perfect sauce: mayonnaise and cilantro parsley chimichurri sauce (or with this basil chimichurri). You would even rehydrate this chimichurri dry rub to create this aioli!
Similar to this garlic aioli, but with the addition of a fresh herb flavor from the chimichurri, it's a versatile sauce that pairs well with everything!
Whether you drizzle it across grilled meats, tacos, buddha bowls or salads, use it as a veggie dip, or as a spread on sandwiches, it's guaranteed to be your new favorite thing since it takes everything it touches to the next level.
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Why you'll love this recipe
- This chimichurri aioli recipe combines two of the worlds best condiments: mayonnaise and chimichurri, making one ultimate condiment.
- Quick and easy to make: Throw everything in a food processor (or mix by hand) and you'll have the perfect condiment ready in just 5 minutes!
- Versatile: this aioli can be used with so many different main dishes. It's great as a spread on sandwiches, acts as the perfect dipping sauce for chips and fresh vegetables, or as a salad dressing.
- Can be made in a variety of different ways: because we're essentially combining a chimichurri sauce and mayo, you can use a blender, food processor, an immersion blender, or you can easily chop and combine everything by hand.
- Simple and fresh ingredients: This homemade chimichurri aioli calls for basic ingredients like herbs, garlic, oil and vinegar. It's also great way to use up your green herbs that you might be growing in your garden during the summer months.
Equipment
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Whisk
- Food Processor, Blender or Immersion Blender: you don't need any of these if you choose to combine the chimichurri by hand!
- Measuring Cups & Spoons
Ingredients
- Parsley: I recommend using fresh parsley! I like to use Italian parsley (or flat-leaf parsley) because it is easier to measure. However, curly parsley will work just fine.
- Cilantro: Again, I recommend using fresh cilantro. Be sure to wash your fresh cilantro before chopping it to ensure you've removed anythink hiding in the leaves.
- Dried Oregano: I like to use dried oregano because I can never find fresh oregano in my grocery store. But, if you're growing oregano, definitely use that!
- Red Wine Vinegar: This is what adds that fresh, tangy pop to the recipe.
- Lemon Juice: For a touch more flavor and acidity. Fresh lemon juice only!
- Olive Oil: A good quality extra virgin olive oil is nice to use here. The sauce doesn't contain that many ingredients, so it's nice to use a higher-quality oil if you have it available. But truly, whatever you have in your pantry will work perfectly.
- Red Onion: for a sharper flavor!
- Garlic: Be sure to use fresh garlic for this recipe rather than garlic powder. If you can't find fresh garlic, grocery stores often have jarred chopped garlic that will work just as well.
- Red Pepper Flakes: Adding just a pinch of red chili flakes adds a lovely kick to the sauce.
- Salt & Pepper: I recommend using kosher salt and freshly ground black peppercorns.
- Mayonnaise: mayo is the base of a traditional aioli. You can use vegan mayonnaise or regular mayonnaise, whichever you prefer!
See recipe card below for a full list of ingredients and measurements.
Variations & Substitutions
- Use white wine vinegar or apple cider vinegar instead of red wine vinegar. There won't be a noticeable change in flavor at all, so use what you have!
- If you hate cilantro, omit it and replace it with more parsley. This actually makes this recipe more authentic! You could even use basil or mint to change up the flavor.
- Change up the acidity by using lime juice instead of lemon juice or using just the vinegars.
- For a milder flavor, use a shallot in place of the red onion.
- Sensitive to spice: Omit the red pepper flakes completely.
- Add a little heat by adding in 1 chopped jalapeno!
- Not a mayo lover? Try using sour cream instead.
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
Step 1: Add all ingredients to a medium bowl and whisk until combined.
If using a blender or food processor, add in all ingredients and pulse until just finely chopped and the olive oil and red wine vinegar are emulsified. Over blending will create a thick paste!
Step 2: Add in the mayonnaise and stir until combined. Taste and adjust seasoning as desired then serve!
Serving Suggestions
This versatile condiment is delicious as a spread, a dip, or a sauce. Try it in the following ways:
- As a spread on sandwiches like burritos, chickpea salad sandwiches, buffalo cauliflower wraps, chicken sandwiches, burgers.
- As a creamy dip for fresh or roasted veggies, french fries, sweet potato fries, fried zucchini, vegan calamari, tofu nuggets, cauliflower bites, pizza, quesadillas and more.
- As a dressing drizzled across meats, salads, tacos, burritos, and grain bowls!
There are very few things that wouldn't be better with a dollop of this!
Expert Tips
- Use FRESH herbs! This will give the best, most fresh flavor. I recommend using mostly leaves and some tender stems. You can cut off the bottom half of the parsley and cilantro (where it's mainly just long, empty stems).
- Be sure to use a sharp knife. If you're chopping this recipe by hand, I always like to encourage the use of a properly sharpened knife. It is safer, as there's less likelihood of slipping while using it, and it will make chopping go much quicker.
- Chop everything by hand (as opposed to using a food processor) for the best results. Chopping by hand prevents the herby sauce from potentially turning into a thick paste.
- Taste as you go. Be sure to taste the chimichurri before adding the mayo or serving and add more salt or vinegar as desired.
- To thin the aioli, add 1-2 tablespoons of water or a neutral oil, like avocado oil.
- Easily double or triple this recipe. Serving a crowd? Select the number next to "servings" in the recipe card below and drag to the number of servings you would like to make.
Storage
Refrigerator: Store this chimichurri mayo in an airtight container for up to 1 week. Just give it a quick stir before serving! If it smells funky, if the color changes, or if there are mold spots, you should discard it immediately.
Freezer: Technically you could freeze this sauce, but I would not recommend doing so. Unfortunately, aioli does not freeze well. The mayo and oil will separate and the sauce will get greasy, making it pretty useless.
Room temperature: I would not recommend storing it/leaving out at room temperature for a long period of time. Only leave it at room temperature for as long as you're serving it.
FAQ
Yes! You can make homemade mayonnaise by slowly mixing a stream of neutral oil into an egg yolks, Dijon mustard, and lemon juice mixture. To make homemade vegan mayonnaise, leave out the egg yolk and use soy milk, dijon mustard, lemon juice, red wine vinegar, and a neutral oil.
Yes! You can making this aioli up to 7 days ahead of time. Store it in the fridge in an airtight container and use it when you're ready!
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📖 Recipe
Chimichurri Aioli
Equipment
Ingredients
- 1 cup flat-leaf (Italian) parsley packed
- ½ cup cilantro packed
- 1 teaspoon dried oregano
- ¼ cup red onion minced
- 2-3 cloves garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- ½ cup olive oil extra virgin
- ½ teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ teaspoon red pepper flakes or to taste
- 1 cup mayonnaise
Instructions
Blender, Food Processor, or Immersion Blender
- Mince the garlic and red onion, and roughly chop the herbs. In a food processor or blender, combine all of the ingredients. If using an immersion blender, add all of the ingredients to a glass jar.1 cup flat-leaf (Italian) parsley, ½ cup cilantro, 1 teaspoon dried oregano, ¼ cup red onion, 2-3 cloves garlic, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, ½ cup olive oil, ½ teaspoon kosher salt, ¼ teaspoon red pepper flakes, ½ teaspoon black pepper
- Pulse the ingredients until they are finely chopped and the olive oil and red wine vinegar are emulsified. Taste the chimichurri for seasoning. Add more salt if needed.
- Add in the mayonnaise and mix until combined.1 cup mayonnaise
By Hand
- Mince the garlic and red onion, and finely chop the herbs. Combine all of the ingredients in a mixing bowl.1 cup flat-leaf (Italian) parsley, ½ cup cilantro, 1 teaspoon dried oregano, ¼ cup red onion, 2-3 cloves garlic, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, ½ cup olive oil, ½ teaspoon kosher salt, ¼ teaspoon red pepper flakes, ½ teaspoon black pepper
- Whisk until the olive oil and red wine vinegar are emulsified. Taste the chimichurri for seasoning. Add more salt if needed.
- Add in the mayonnaise and mix until combined.1 cup mayonnaise
- Serve immediately and enjoy!
Mariann Casolaro says
OMG this was amazing with my zucchini chips!
Lauren Casolaro says
LOVE! So glad you enjoyed.
Jess says
I didn’t think aioli could get any better then it already was but you proved me wrong
Lauren Casolaro says
So glad you loved it!