Want to add a spicy kick to your entree loaded with delicious, herbaceous flavors? Are you one of those people who can't stand the taste of cilantro? Then this chimichurri aioli recipe was made for you! This sauce is the glue that holds my California Cheesesteak Sandwiches together, but it's made for any sandwich, if you ask me! If you'd like to add more vibrant sauces to your recipe book, you'll want to try my homemade ranch, avocado goddess, and basil feta dressing next!
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Why This Recipe Works
- Quick, Easy, Delicious: No need to worry about cleaning bulky appliances! Unlike other sauces and dips that require a food processor or stand mixer, this chimichurri aioli can be mixed in a bowl. The prep time is also super quick, making it super simple to whip up before serving your meal.
- Nutrient Rich: Chimichurri aioli is loaded with healthy benefits! Parsley is a great anti-inflammatory that contains vitamins A, C, and E; Oregano is a good source of calcium, fiber, and iron; and olive oil and garlic help to lower cholesterol.
- Make it Vegan/Vegetarian: Chimichurri is completely vegetarian. The only ingredient that doesn't make chimichurri aioli vegan is mayonnaise. But in under ten minutes, you can easily make a homemade vegan mayo at home!
What is Chimichurri Aioli
Chimichurri aioli is a versatile topping and is one of my absolute favorite condiments. You can use it as a salad dressing or veggie dip, a sauce for pasta salads, and to top pizzas, french fries, and most notably — skirt steaks! This creamy chimichurri is a delicious blend of simple ingredients that can be made in a matter of minutes, making it an excellent secret ingredient for any dish. The traditional chimichurri sauce contains cilantro, but I use parsley and oregano. These fresh herbs offer a nice twist while staying true to the classic chimichurri flavor.
Ingredients
- Mayonnaise - I recommend using a good quality mayonnaise that you enjoy the flavor of, as it is the base. I do not recommend the lighter variety “sandwich spreads” as they don't have the same richness mayo provides.
- Fresh parsley - You can use either flat leaf or curly parsley. Flat leaf parsley has a more defined flavor that is traditional in chimichurri.
- Fresh oregano - Fresh oregano is a little less pungent than the dried variety and is a staple herb in classic chimichurri!
- Shallots - Shallots add a great onion flavor and are a bit more delicate in flavor compared to regular onions.
- Red wine vinegar - Another traditional aioli ingredient in chimichurri, red wine vinegar adds a bit of acidity to the mix.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Mayonnaise - Sour cream is a good substitute for mayonnaise if you are trying to lower the fat content. Just keep in mind the aioli won't be as rich and creamy as it would be with mayonnaise.
- Fresh Oregano - Don't have any fresh oregano at home? Dried oregano works just fine! Just be sure to lessen the quantity as it is more potent.
- Shallots - Shallots are more expensive and less accessible than regular onions. If you want to spend less, you can use red onion in its place! If you find raw onion to be too pungent, soak the red onions in cold water; this will take out that extra bite.
Variations
- Chimichurri Rojo: Chimichurri rojo, a.k.a. red chimichurri, is a spicier version of the traditional chimichurri verde (green chimichurri). It has the same base ingredients as the original but adds dried red chili, smoked paprika, cayenne pepper, or red pepper flakes. Some variations also add red peppers!
- Rosemary Chimichurri: This twist of chimichurri uses rosemary. Rosemary adds a ton of flavor to the classic parsley and oregano chimichurri. Try it with steak and potatoes or on grilled salmon -- it's delicious!
- Cheesy Jalapeño Chimichurri: If you are a cheese lover who can take a bit of heat, a cheese jalapeño chimichurri will take your skirt steak to a new level!. Just add some chopped pickled jalapeño and grated English cheddar to your aioli mix and enjoy!
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Mince, mince, mince! - Once you have gathered your ingredients, remove the parsley and oregano from the stems. Then mince both as finely as you can. Mince the garlic and shallots finely as well, and set aside.
Combine - After everything is minced, add the herbs, shallots, garlic, and remaining ingredients to a mixing bowl. Combine well.
Store & Serve - There you have it, a delicious chimichurri aioli! Store it covered in the fridge, spread it on your favorite sandwiches, or serve it with a complimentary dish. Enjoy!
Expert Tip
This is a great make-ahead recipe! Aioli gets better as it sits. The flavors will continue to meld together, so feel free to make it in advance!
If you prefer a smoother consistency, blend the ingredients together in a blender. You will get all the flavor, without the chunks.
Make Ahead & Storage
The ingredients in chimichurri aioli cause a natural pickling process. Not only does this allow it to stay fresher for longer, but it also makes the aioli taste more vibrant over time!
Make Ahead Instructions
- Put your chimichurri aioli in an ice cube tray and freeze them in individual cubes.
- Once frozen, store them in a freezer bag or other large airtight container.
- Keep it in the freezer for up to 3 months before it loses flavor.
Storing Leftovers
- Store your chimichurri in a sealed container.
- Place in the fridge for 2 to 3 weeks or at room temperature for up to 7 days before eating.
Recipe FAQs
Chimichurri is a green sauce that reigns from Argentina. It has herbs, spices, and a touch of red wine vinegar. The notes of garlic, parsley, and cilantro make it zesty and flavorful — making it a perfect dipping sauce, condiment, or topping for many great dishes.
The classic chimichurri only uses a dash of red chili flakes, so if anything, it is just a little spicy. However, other variations of chimichurri aioli, like chimichurri roja, veer towards the hotter side.
The most famous way to serve chimichurri aioli is drizzled on top of a skirt steak, but there are so many different ways to enjoy this delicious sauce! You can use it as a yummy dip, a condiment for your favorite sandwich, or top it on potato wedges, chicken, fish, or favorite vegetarian foods!
Chimichurri is one of the healthier sauces you can eat! The herbs have high amounts of calcium, iron, fiber, carotenes, and vitamins A, C, E, and K. The garlic and olive oil also have heart-healthy monounsaturated fats, which are excellent for lowering cholesterol.
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Chimichurri Aioli {Without Cilantro}
Ingredients
- 1 cup Mayonnaise
- ½ cup Fresh parsley finely chopped
- ¼ cup Fresh oregano finely chopped
- 1 Shallot finely minced
- 2 cloves Garlic finely minced
- 2 tbsp Red wine vinegar
- 2 tablespoon Extra virgin olive oil
- 1 teaspoon Red chilli pepper flakes
- Salt to taste
Equipment
Instructions
- Remove the parsley and oregano from the stems. Then mince both as finely as you can. Mince the garlic and shallots finely as well, and set aside.½ cup Fresh parsley, ¼ cup Fresh oregano, 1 Shallot, 2 cloves Garlic
- After everything is minced, add the herbs, shallots, garlic, and remaining ingredients to a mixing bowl. Combine well.1 cup Mayonnaise, 2 tablespoon Red wine vinegar, 2 tablespoon Extra virgin olive oil, 1 teaspoon Red chilli pepper flakes, Salt
- Store the aioli in the fridge until you are ready to serve. Spread on sandwiches, or serve with your favorite grilled proteins.
Notes
- This is a great make ahead recipe! This aioli gets better as it sits. The flavors will continue to meld together as it sits, so feel free to make it in advance!
- If you prefer a smoother consistency, blend the ingredients together in a blender. You will get all the flavor, without the chunks.
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