Chimichurri Aioli Recipe

This chimichurri aioli with parsley and cilantro is an incredibly flavorful condiment for everything from grilled meat to sandwiches to veggies.

5 from 43 votes

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Course: Condiment, Sauce

Cuisine: American, Argentinian

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings: servings

Calories: 158kcal

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.

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.

General

Storage

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.