Chimichurri Aioli
Creamy chimichurri aioli made in under 10 minutes! Loaded with cilantro, parsley, garlic & gentle heat, great as a dip, spread, or dressing.
Servings 8 Servings
Calories 130kcal
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.
Nutrition
Calories: 130kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 239mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 399IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 0.4mg