Chimichurri Aioli Recipe
The creamy Chimichurri Aioli is zesty like its oil-based counterpart, with the fresh flavors from parsley and garlic combined with fresh jalapeno in a velvety base. Simply divine for dips and spreads.
Servings 4
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.
Notes
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 cilantro flavor. 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.