The creamy chimichurri aioli is zesty like its oil-based counterpart, with fresh flavors from parsley and garlic and fresh jalapeno that make this spread velvety. This compliments sandwiches as well as is used as a dip.
Why This Recipe Works
Fresh Herbs – This recipe uses fresh herbs and garlic that make the kitchen smell divine while making it and the taste is just oh so good.
Creamy – Chimichurri is excellent on meats and drizzled over sweet potato wedges. I was looking for something to spread on a sandwich. Creamy chimichurri sauce on a flank steak sandwich is a super tangy delight. The herby chimichurri mayo turned out to be a delicious spread for grilled steak and also grilled chicken sandwiches.
Easy to Create – This recipe comes together nicely, and using a mini-food processor makes the recipe quick to the table and stores easily.
What is Aioli?
Aioli has evolved from its origins, and now most define it as synonymous with mayo. A true aioli is an emulsion of olive oil, a garlic mash, and kosher salt. Additional ingredients in making aioli from scratch are egg yolks and lemon juice. The key to creating is patience while adding your olive oil VERY slowly, so the emulsification process creates a smooth consistency.
This version of aioli sauce for steak is a variation that uses commercial mayo and extra virgin olive oil with fresh garlic cloves. Creating a similar version of aioli works excellent for the combination of ingredients we use and is quick to make.
Chimichurri Aioli Ingredients
Check the recipe card for a complete list of ingredients and amounts to use.
Substitution Tips
Sometimes substitutions are necessary based on foods and flavors that you enjoy.
Substitute 1/2 cup parsley for the 1/2 cup cilantro. Cilantro tends to be an ingredient shown that 4 – 14% of people are averse to the taste of cilantro. There is science behind why you don’t like cilantro. I am not one of them…I always say give me more! If you are one, you can replace the fresh cilantro and use all flat-leaf parsley.
Substitute 1 tablespoon of thinly minced yellow onion for the 1 tablespoon of shallot. Other varieties of onions can tend to be too intense or sweet to substitute the shallot. The shallot is the best used raw, especially in dips and dressings.
How to Make Chimichurri Aioli
Start with clean herbs. Rinse herbs in cold water, pat dry, and remove the thicker stems from the parsley and cilantro.
Add ingredients to the mini food processor to pulse; parsley, cilantro, shallots, garlic, jalapeno, oregano, lemon juice, and red wine vinegar. Pulse until well combined, and all ingredients are minced.
Add kosher salt and mayonnaise and slightly pulse to mix. Three quick pulses will work.
Time to slowly add the extra virgin olive oil, a couple drops at a time, while pulsing with the mini food processor to emulsify the oil.
Use the feed tube on top of the mini food processor to slowly add the olive oil to the mixture already in the food processor.
The chimichurri is ready to serve. If you are not serving immediately, refrigerate until ready to use.
Storage Tips
The chimichurri aioli must be stored in an airtight container in the refrigerator. It is best served immediately because the fresh garlic can strengthen as it marinates. This recipe is best used within 3 – 4 days of making.
Related Recipes
- Chimichurri Sauce
- Caramelized Onion Dip
- Harissa Mayo
- Sriracha Ketchup
Chimichurri Aioli Recipe
Equipment
Ingredients
- 1/2 cup cilantro fresh
- 1/2 cup parsley fresh
- 1 tablespoon shallot minced
- 2 cloves garlic minced
- 1-1/2 tablespoon jalapeno diced
- 1/2 teaspoon oregano dried
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 3 tablespoon mayo
- 1/2 teaspoon kosher salt
- 1/4 cup extra virgin olive oil high quality oil is preferred
Instructions
- Process herbs. Rinse herbs in cold water, pat dry, and remove the thicker stems from the parsley and cilantro.
- Add ingredients to the mini food processor to pulse; parsley, cilantro, shallots, garlic, jalapeno, oregano, lemon juice, and red wine vinegar. Pulse until well combined, and all ingredients are minced.
- Add kosher salt and mayonnaise and slightly pulse to mix, three quick pulses will work.
- Time to slowly add the extra virgin olive oil, a couple drops at a time, while pulsing with the mini food processor to emulsify the oil.Use the feed tube on top of the mini food processor to slowly add the olive oil to the mixture already in the food processor.
- The creamy chimichurri aioli is ready to serve. If you are not serving immediately, refrigerate until ready to use.
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