My chimichurri aioli recipe first made its debut on my blog in 2017 in my toston nacho recipe. This sauce is one of my go-to dipping sauces for fried yuca and as a spread on sandwiches.
Why you'll love this chimichurri mayo
- This versatile sauce is great as a dip, sandwich spread or even as a salad dressing
- Can be made ahead of time
- Easy to make and ready in less than 5 minutes
What is chimichurri?
Chimichurri is a Latin American sauce mostly seen in Argentinian cuisine. It can also be found in Uruguay, Paraguay and Chile cuisines. It's a sauce made of finely minced parsley, cilantro, spices, garlic and olive oil. It's used as a topping on grilled steak, chicken and other grilled meats.
Ingredients for this chimichurri mayonnaise
- Fresh flat leaf parsley
- Fresh cilantro
- Lime juice
- Red wine vinegar
- Salt
- Garlic
- Black pepper
- Olive oil
- Oregano
- Crushed red pepper
- Mayonnaise
Directions to make this mayo chimichurri
- In a food processor, place the parsley, cilantro, garlic, lime juice, vinegar, salt, pepper, olive oil and oregano.
- Pulse the items in the food processor until the garlic, parsley and cilantro have been minced and everything has been well combined.
- In a medium bowl, place your freshly made chimichurri and the mayonnaise. Fold it all together until it’s a delicious light green aioli. Then cover it up and place it in the fridge until ready to serve.
Variations and Substitutions for this chimichurri mayo sauce
- Want some extra heat in your chimichurri aioli? Throw in a jalapeño into the food processor along with the herbs.
- Want a vegan chimichurri mayo? swap out the regular mayonnaise for a vegan mayonnaise
Storage for this chimichurri aioli
Store your chimichurri mayo in an airtight container and place in the refrigerator for upto 4-5 days.
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Chimichurri Aioli
Chimichurri mayo thats great as a dipping sauce or sandwich spread.
Servings: 8
Calories: 254kcal
Ingredients
- 1 cup fresh flat leaf parsley
- ½ cup fresh cilantro
- Juice of a lime
- 5 garlic cloves
- 2 tablespoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
- ½ teaspoon oregano
- ¼ teaspoon crushed red pepper
- 1 cup mayonnaise
Instructions
- In a food processor, place the parsley, cilantro, garlic, lime juice, vinegar, salt, pepper, olive oil and oregano.
- Pulse the items in the food processor until the garlic, parsley and cilantro have been minced and everything has been well combined.
- In a medium bowl, place your freshly made chimichurri and the mayonnaise. Fold it all together until it’s a delicious light green aioli. Then cover it up and place it in the fridge until ready to serve.
Notes
Variations and Substitutions for this chimichurri mayo sauce
- Want some extra heat in your chimichurri aioli? Throw in a jalapeño into the food processor along with the herbs.
- Want a vegan chimichurri mayo? swap out the regular mayonnaise for a vegan mayonnaise
Storage for this chimichurri aioli
Store your chimichurri mayo in an airtight container and place in the refrigerator for upto 4-5 days.Nutrition
Serving: 2tablespoon | Calories: 254kcal | Carbohydrates: 1g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 329mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 738IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 1mg
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Katherine says
Sounds terrific, placed ingredients on grocery list already. Question, the picture shows garlic cloves and there is none lister in the ingredients list. Perhaps thise is just an oversized. Garlic is my favorite food group. Thanks so much.,👍.
Cari says
It's 5 cloves of garlic!