Description

This herb-packed chimichurri aioli made with a zesty blend of fresh herbs, garlic, and mayo is perfect for dipping, drizzling, and spreading.

Ingredients

For the Chimichurri:

½ cup fresh parsley (packed)

¼ cup fresh cilantro (optional, or use more parsley)

2 tablespoons fresh oregano (or 1 tsp dried)

3 cloves garlic

2 tablespoons red wine vinegar

½ teaspoon red pepper flakes (adjust to taste)

½ teaspoon kosher salt

¼ teaspoon black pepper

⅓ cup olive oil

For the Aioli:

½ cup mayonnaise (or Greek yogurt for a lighter version)

Juice of ½ lemon (about 1 tablespoon)

1 small garlic clove, grated or finely minced

Salt and pepper to taste

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Instructions

Make the Chimichurri:

In a food processor or blender, pulse together parsley, cilantro (if using), oregano, garlic, vinegar, red pepper flakes, salt, and pepper until finely chopped.

With the processor running, slowly drizzle in the olive oil until everything is well combined but still slightly chunky.

Make the Aioli:

In a bowl, whisk together mayonnaise, lemon juice, and minced garlic until smooth.

Combine:

Stir 2–3 tablespoons of the chimichurri mixture into the aioli base (adjust to taste depending on how strong you want the flavor).

Taste and season with additional salt, lemon juice, or more chimichurri if desired.

Serve or Store:

Let sit in the fridge for at least 30 minutes to let flavors meld.

Store in an airtight container in the fridge for up to 5 days.