Chimichurri Aioli
This Chimichurri Aioli recipe has all the herbaceous flavors you love about chimichurri, blended together with creamy mayo for a versatile condiment that can be spread, drizzled, or dipped! This flavorful aioli is excellent spread on sandwiches, slathered on wraps, and makes a great topping for tacos!
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Chimichurri Aioli actually came together while on a family camping trip.
We had grilled steak and veggie kabobs with chimichurri sauce for dinner the night before, and had a little bit of chimichurri left.
Not wanting to waste that liquid gold, I added what was left to some mayo to use as a spread for our grilled chicken sandwiches that we were having for lunch. It was so good! Creamy, yet fresh and bright.
My whole family loved it, so I immediately made it again when we got home and have been using it as a sandwich spread ever since.
What is chimichurri?
Chimichurri is an Argentinian condiment made with fresh herbs, garlic, olive oil, and vinegar – kind of like an Argentinian pesto, without nuts and cheese.
Traditionally, it’s served with grilled meats; mainly steak.
It’s a wonderful sauce that my husband and I love by itself, but the addition of mayo makes it a super flavorful sandwich spread.
Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Fresh garlic
- Italian parsley
- Cilantro
- Red wine vinegar
- Dried oregano
- Red pepper flakes (optional)
- Olive oil
- Mayonnaise
How to use Chimichurri Aioli?
I have used it on steak sandwiches, grilled chicken paninis with Havarti cheese and fresh tomato, and even on a grilled cheese sandwich!
It would be fantastic drizzled on tacos or nachos and I think it would be awesome swirled into some mashed potatoes!
How long is this homemade aioli good for?
Refrigerate leftover aioli in an air-tight container and use within 3 days.
Looking for more homemade sauces? Here are some favorites:
NOTES:
- If you want a traditional chimichurri sauce, not an aioli, my recipe for Cilantro Chimichurri (shown below) is what you’re looking for. Any way you choose to use it, this condiment will give your dish a great pop of flavor!
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Chimichurri Aioli
Equipment
- small food processor
Ingredients
- 2 garlic cloves rough chopped
- 3 cups Italian parsley
- 2 cups cilantro
- 1 tsp red wine vinegar
- 1/4 tsp dried oregano
- pinch of red pepper flakes
- salt & pepper
- 1/4 cup olive oil
- 1/2 cup mayonnaise
Instructions
- In a food processor, add garlic, parsley, cilantro, vinegar, dried oregano, red pepper flakes, salt, pepper, and olive oil. Puree until texture is smooth and there are no chunks of garlic.
- Add mayo and pulse until fully combined. Let the flavor of the ingredients meld in the refrigerator for at least 30 minutes before serving. Enjoy!
Notes
Did you make this recipe? Rate it and let me know in the comments below! ♥
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