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This rich and creamy Chimichurri Aioli is the best sauce out there. It combines creamy mayo and a homemade parsley chimichurri that’s perfect on everything from grilled meats to roasted potatoes and fresh veggies.
Once you try it, you’ll want to put it on everything!
My parsley plants went absolutely wild this summer! They were begging me to do something creative so I rolled up my sleeves and made the biggest batch of homemade chimichurri I’ve ever made. It gave me a lightbulb moment, what if I could infuse those fresh and vibrant flavors into a creamy aioli?
Most aioli’s are pretty basic, but this one brings serious personality to the table with fresh parsley, bold garlic, and bright red wine vinegar. The creamy texture makes it incredibly versatile, especially for those who want chimichurri flavors but need something more spreadable or dippable. And trust me, once you make this Chimichurri Aioli you’ll never go back to boring ole aioli’s.
If you want to take this recipe to a new level, make my 1 minute Avocado Oil Mayonnaise to go in it! And if you have an abundance of parsley check out my guide How To Hang Dry Herbs or try making Herb Salt with it.
Chimichurri Aioli Ingredients
Here’s everything you will need to make this aioli recipe, plus a few important notes. You’ll also want to grab a food processor and a jar with an airtight lid.
- Fresh Parsley: Feel free to use flat leaf or curly parsley. I grow flat leaf parsley in my garden and that is what I use. Just make sure you wash it, dry it, and remove the leaves from the stems before using.
- Fresh Garlic
- Spices: Dried oregano, salt, and a pinch of chili powder.
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Mayonnaise: You’ll want to use a high-quality mayo for the best flavored aioli. I recommend my homemade mayonnaise, but you can also use store-bought.
How to Make Chimichurri Aioli
1. Blend up the chimichurri. To a food processor, blend parsley leaves, dried oregano, fresh garlic, salt, and chili powder until roughly chopped. Transfer to a jar and stir in the olive oil and red wine vinegar.
2. Stir together the aioli. Combine mayonnaise with a 1/4 cup of the chimichurri in a separate jar. Refrigerate 4+ hours before serving.
Find the complete recipe instructions with measurements below.
Storing Information
This Chimichurri Aioli sauce will keep in the refrigerator for 5 to 7 days. If you notice a slight separation, this is completely normal, just mix it gently before serving.
Signs it’s time to toss your sauce are a foul smell, browned parsley, visible mold, or an odd sliminess.
Perfect Pairings – Serving Ideas
This Chimichurri Aioli is an elevated dipping sauce. It is great at cutting through richness, enhancing meats, or adding a bright and creamy element to your dishes. Here are a few specific ways you could use it:
- with steak and frites (fries)
- on shrimp tacos or fish sliders
- with salmon and smashed fingerling potatoes
- smothered on a juicy hamburger or these ground beef sliders
- a dip for these baked cajun chicken thighs
- part of a charcuterie board with veggies and crackers
Frequently Asked Questions (FAQ’s)
More Aioli Recipes You Might Enjoy
Chimichurri Aioli
EQUIPMENT
- blender or food processor
- 2 glass jar - with an airtight lid, for storing
INGREDIENTS
- ½ cup parsley leaves - fresh, washed and dried
- 1 teaspoons dried oregano
- ½ tablespoon garlic - roughly minced
- ¼ – ½ teaspoon salt
- ⅛ teaspoon Chili powder
- 2 ½ tablespoons oil - avocado or extra virgin olive
- 2 tablespoons red wine vinegar
- 1 cup mayonnaise - homemade or high quality store-bought
INSTRUCTIONS
- To a food processor add the parsley leaves, dried oregano, roughly minced garlic, salt, and chili powder. Chop until everything is broken down and blended, but not completely pulverized.
- Pour the parsley mixture into a bowl, add the oil and red wine vinegar. Lightly stir together until incorporated.
- To a clean jar add the mayonnaise and a ¼ cup* of the chimichurri. Stir together until well-combined. Refrigerate for at least 4 hours (overnight preferred) before serving.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in the glass jar or container, for 5 to 7 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Can this Chimichurri Aioli be frozen to keep it longer?
Hi Lia,
The chimichurri can be frozen, but the aioli should be mixed up when you’re ready to eat it. When aioli is frozen and thawed, the mayo separates and creates an odd watery texture.
~Elizabeth