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
- 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
- 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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