Chimichurri Aioli
Unlike basic aioli's, this Chimichurri Aioli delivers bold flavor with fresh and bright ingredients. It's the perfect sauce for spreading or dipping while maintaining an authentic chimichurri taste.
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
*There will be some chimichurri left over. Feel free to add more to the aioli or use for another recipe.
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.
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