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