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5 from 1 vote

Chimichurri Aioli {Without Cilantro}

Want to add a spicy kick to your entre 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!
Prep Time5 mins
Total Time5 mins
Course: Condiments
Cuisine: Argentinian
Servings: 10 Servings
Calories: 185kcal
Author: Sunena Anand



  • 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


  • 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.


  • 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.


Calories: 185kcal | Carbohydrates: 2g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 148mg | Potassium: 52mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 347IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg