This chimichurri aioli with parsley and cilantro is an incredibly flavorful condiment for everything from grilled meat to sandwiches to veggies.
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Why You’ll Love This Chimichurri Aioli Recipe
This vibrant chimichurri aioli is one of my favorite homemade sauces.
It's similar to garlic aioli, but made with fresh herbs, garlic, oil, an acid, and a bit of heat.
This versatile topping is the perfect accompaniment to everything from grilled meats and vegetables or added to a taco or grain bowl. You can serve it on chicken sandwiches or use it to top pizzas.
There are no limits to the ways you can use this delicious chimichurri aioli (and if you love it, be sure to try this chimichurri butter, too!)
It's a simple sauce that's truly easy to make.
Plus, you can make it in a variety of different ways. You can use a food processor, hand blender, or you can chop and combine everything for the chimichurri by hand depending on the texture you're looking for.
I also have a mini food processor (just a small food processor that's easier to clean) in my cabinet that makes cleanup quick and easy.
Just stir in the mayo and you're good to go!
What You’ll Need
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Parsley: Use fresh parsley for this recipe. I like to use Italian parsley (or flat-leaf parsley) because it is easier to measure. However, curly parsley will work just fine, too.
Cilantro: Fresh cilantro should also be used. If you aren't a fan of the taste of cilantro, you can add more parsley instead.
Dried Oregano: You can absolutely use fresh oregano in this recipe if you have it on hand.
Garlic: Be sure to use fresh garlic cloves for this recipe. You can also use jarred, chopped garlic in water. I don't recommend using garlic powder.
Red Pepper Flakes: Adding a pinch of red chili flakes adds a nice kick to this recipe. You also have the option to use a bit of fresh jalapeno to add a little heat.
Olive Oil: A good quality extra virgin olive oil is nice to use here, but any olive oil will work well. You can also try avocado oil for a more neutral flavor.
Red Wine Vinegar: This adds the characteristic tartness to the chimichurri. If you don't have red wine vinegar, I would recommend white wine vinegar or apple cider vinegar.
Kosher Salt: I like to use kosher salt because it is less salty by volume than table salt or sea salt, making it easier to taste your food as you go.
Black Pepper: Freshly ground black pepper is best. It has much more flavor than pre-ground pepper.
Mayo: Mayonnaise is the base of a traditional aioli. Creamy mayo makes the homemade aioli rich and decadent.
Recommended Equipment
Food Processor, Mini Food Processor, or Immersion Blender
How to Make Cilantro Chimichurri Aioli
Step One: In a food processor or blender, combine all of the ingredients. For a coarser texture, peel and finely mince the garlic, then place everything in a jar and blend with an immersion blender. You can also chop everything by hand.
Step Two: Pulse the ingredients until they are finely chopped and the olive oil and red wine vinegar are emulsified. Taste the chimichurri for seasoning. Add more salt or vinegar as needed and serve.
Step Three: Add to a large mixing bowl with the mayonnaise. Stir well to combine. Taste for seasoning and serve!
Variations and Substitutions
Fresh Oregano: You can use fresh oregano in place of dried oregano if you have it available.
Different Acid: Lime Juice or Lemon Juice can be used in place of red wine vinegar.
Different Allium: Shallot or red onion can be used in place of or in addition to the garlic in the chimichurri.
Vegan: You can make a vegan version of this recipe by mixing the chimichurri with a vegan mayo product.
Storage and Reheating
Fridge: Leftover chimichurri aioli can be stored in an airtight container in the fridge. It will last for about a week.
Freezer: I don't recommend freezing aioli as it will impact its texture.
Reheating: There is no need to reheat this sauce. However, if you'd like to remove some of the chill, let it sit on the counter until it comes to room temperature, about 30 minutes.
Frequently Asked Questions (FAQS)
Absolutely. You can make homemade mayonnaise by slowly mixing a stream of neutral oil into an egg yolk, Dijon mustard, and lemon juice mixture.
Yep. You can easily swap the cilantro for more parsley.
Yes, you can! You can prepare this aioli up to 5 days ahead of time and use it when you are ready. Leftovers also store very well.
How to Serve Creamy Chimichurri Sauce
This versatile condiment is delicious as a spread, a dip, or a sauce. Try it in the following ways:
Steak: Drizzle this flavorful chimichurri sauce over carne asada, blackened steak, or steak tacos. It's also delicious as a dip for bacon wrapped steak bites. We like to put this on skirt steak or flank steak, but any good grilling cut will work well!
Grilled Meats and Veggies: I love to make this recipe in the summer months when we're outside grilling. Grilled chicken and shrimp are great options, as is fish. Grilled zucchini and summer squash are a few of my favorite vegetables to pair with this sauce.
Rice Bowl: Add your favorite protein and veggies to a rice bowl with this delicious chimichurri rice!
Seafood: Try this aioli with your favorite simply prepared seafood dishes, like the pan-seared salmon, this blackened ahi tuna, or this air fryer garlic butter salmon.
Crudites: Serve this up as a veggie dip for some raw vegetables. My favorites are broccoli, cauliflower, carrots, celery, and green, yellow, and red bell peppers - sliced into strips.
Tacos: Use this sauce on these spicy potato tacos or these blackened fish tacos in place of the cilantro lime crema.
Salad Dressing: This sauce also works as a tasty salad dressing. Just drizzle it over the greens and protein of your choice for a filling lunch.
Sandwich: It also makes an excellent spread. Try it on a flank steak sandwich with some mixed greens, serve it on this turkey avocado sandwich, these turkey smash burgers, this chicken BLT, or add it to the turkey egg and cheese sandwich for a super flavorful breakfast.
It would be delicious on a sandwich with this Dominican pan sobao!
French Fries: Chimichurri aioli makes the perfect dipping sauce for crispy, salty French fries!
Soup: Try a dollop on your favorite soup, like this chicken pastina soup, roasted garlic potato soup, or this unstuffed pepper soup.
Expert Tips
- You can easily double or triple this recipe. Serving a crowd? Select the number next to "servings" in the recipe card below and drag to the number of servings you would like to make. This recipe easily scales up!
Be sure to use a sharp knife. If you are chopping this recipe by hand, I always like to encourage the use of a properly sharpened knife. It is safer, as there's less likelihood of slipping while using it, and it will make chopping go much quicker. - Keep your herbs fresh longer. You can make your herbs last longer by storing them properly. Cilantro should be washed under cool water, patted dry (or spun in a salad spinner), then rolled gently in damp paper towels. Parsley can be stored in the same way, or you can trim the stems before placing it in a jar with about an inch of water. Place a loose plastic storage bag over the top, secure it with a rubber band, and store it in the fridge.
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More Condiments to Try
📖 Recipe
Chimichurri Aioli Recipe
Equipment
- Measuring Cups
- Food Processor, Mini Food Processor, or Immersion Blender
- Mixing Bowl
- Rubber Spatula
Ingredients
- 1 cup flat-leaf parsley packed
- ½ cup cilantro leaves and tender stems packed
- 2-3 cloves garlic minced
- 2 tablespoons red wine vinegar
- ½ cup olive oil extra virgin
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes or to taste
- kosher salt and black pepper to taste
- 1 cup mayonnaise
Instructions
Blender, Food Processor, or Immersion Blender
- Mince the garlic and roughly chop the herbs. In a food processor or blender, combine all of the ingredients. If using an immersion blender, add all of the ingredients to a glass jar.
- Pulse the ingredients until they are finely chopped and the olive oil and red wine vinegar are emulsified.
- Taste the chimichurri for seasoning. Add more salt if needed.
- Stir into mayonnaise in a medium bowl. Combine well. Taste for seasoning and serve.
By Hand
- For a more rustic tecture texture, peel and finely mince the garlic, finely chop the herbs, then combine all of the ingredients in a bowl. Whisk until the olive oil and red wine vinegar are emulsified.
- Taste the chimichurri for seasoning. Add more salt if needed.
- Stir into mayonnaise in a medium bowl. Combine well. Taste for seasoning and serve.
Notes
- For a more traditional chimichurri, you can swap the cilantro for more parsley.
- Fridge: Leftover chimichurri aioli can be stored in an airtight container in the fridge. It will last for about a week.
- Freezer: I don't recommend freezing aioli as it will impact its texture.
- Reheating: There is no need to reheat this sauce. However, if you'd like to remove some of the chill, let it sit on the counter until it comes to room temperature, about 30 minutes.
T Summers says
Have you tried mixing it with sour cream instead of mayonnaise? If I were going to use it as a dip, I would prefer the base to be sour cream instead of mayonnaise.
Genevieve says
Hi! No, I haven't tried this with sour cream, but it sounds like it would be a delicious combo. Be sure to let us know if you give it a try!