Chimichurri Aioli: If you love freshness in your dipping sauce, this homemade version of the popular restaurant-style chimichurri aioli is for you. It’s super creamy and loaded with herbs and garlic.
I love that this chimichurri aioli has it all, from gentle heat to creamy texture and everything in between.
The recipe is simple—the main work involved is chopping the herbs. Other than that, it’s all about mixing and serving. It’s a great recipe for beginner cooks who want to whip up the perfect dressing.
It’s a versatile, fabulous sauce that can be served with grilled meat, drizzled over tacos(like these Cajun Shrimp Tacos) or burgers, or tossed with roasted vegetables. You make the choice.
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Why You'll Love This Recipe
⭐️Packed with rich flavor and textures from cilantro and parsley.
⭐️It comes together in under 10 minutes, with just a bit of chopping and mixing.
⭐️A super versatile sauce — perfect for dipping, slathering, or finger-licking straight from the bowl.
Ingredients
- Mayonnaise: I used light mayonnaise for this recipe, but you can easily swap it with Greek yogurt for a lighter version. Tip: You can also substitute with mashed avocado.
- Olive oil: This works great in the recipe. You can also substitute it with avocado oil.
- Fresh parsley: I used flat-leaf Italian, but curly parsley is also excellent — both work great. Trim off the thick stems for smoother blending.
- Cilantro: Cilantro pairs beautifully with parsley. Rinse it well under running water, especially near the roots, to remove dirt or grit.
- Garlic: Fresh garlic gives a punch of flavor.
- Red wine vinegar: You can substitute with white vinegar as well.
- Lime juice: Lime juice is a must! It brings out that fresh, tangy flavor.
- Oregano: You can use fresh or dried oregano — whichever you have. Both bring a nice, earthy note.
- Crushed red pepper is optional, but if you love a little kick, sprinkle some in and adjust to taste.
How To Make Chimichurri Aioli
- In a bowl, add mayonnaise, olive oil, red wine vinegar, parsley, cilantro, garlic, oregano, crushed red pepper, lime juice, salt, and ground black pepper.
- Whisk well until all the ingredients are combined. And enjoy as a dipping sauce.
♨️How To Adjust The Heat Level
This chimichurri aioli has a gentle heat mainly from the crushed red pepper. It's easy to make it mild or fiery — just how you like it!
If you prefer no heat, simply skip the crushed red pepper altogether.
Want to turn up the heat? Add more crushed red pepper, and mix in some chopped jalapeño.
The Leftovers
- You can use this chimichurri aioli in many ways — as a salad dressing, pizza drizzle, sandwich spread, or dip.
- However, this isn’t a freezer-friendly recipe. If you have leftovers, store them in an airtight container in the refrigerator for up to five days.
- No reheating is needed. Just stir it well before serving to bring back that creamy texture.
Troubleshooting
- The Texture Feels Chunky: Sometimes after chilling, the aioli may feel a little coarse, especially if the herbs weren’t finely chopped. You can run it through a food processor.
- It Thickened Too Much in the Fridge: Bring it to room temperature for 10 minutes, then stir it. You can also add lime juice or olive oil to loosen it up.
FAQ
Chimichurri aioli is a fusion-style sauce inspired by Argentinian cuisine. It's a delicious blend of cilantro and parsley with creamy mayonnaise.
As mentioned in the ingredients section, you can substitute mayonnaise with Greek yogurt for a lighter version or mashed avocado for a creamy, dairy-free option.
Yes! You can make it ahead and refrigerate it for at least 15 minutes, or up to a full day. Letting it sit helps the flavors blend beautifully.
More Aioli Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Chimichurri Aioli
Ingredients
- ½ cup mayonnaise
- 2 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon red wine vinegar
- ½ cup fresh parsley finely chopped
- ¼ cup fresh cilantro finely chopped
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper adjust for spice level
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a bowl, add mayonnaise, olive oil, lime juice, red wine vinegar, parsley, cilantro, garlic, oregano, crushed red pepper, salt, and ground black pepper.
- Stir well until all the ingredients are combined.
- And enjoy as a dipping sauce with grilled meat or finger food.
Notes
- Swap mayo with Greek yogurt or mashed avocado for a lighter or dairy-free version.
- Adjust the heat by skipping or increasing crushed red pepper; add jalapeño for extra spice.
- Not freezer-friendly — store leftovers in an airtight container in the fridge for up to 5 days.
- If you prefer, pulse this aioli for a smoother consistency.
- Great as a dip, drizzle, sandwich spread, or salad dressing — super versatile and beginner-friendly.
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