Chimichurri Aioli has all the flavors you love about chimichurri, blended together with creamy mayo for an amazing spread, dip, drizzle, or anything you want it to be!
Chimichurri Aioli actually came together while on a family camping trip. We had grilled steak and veggie kabobs with chimichurri sauce for dinner the night before, and had a little bit of Chimichurri left. Not wanting to waste that liquid gold, I added what was left to some mayo to use as a spread for our grilled chicken sandwiches that we were having for lunch. It was so good – creamy, yet fresh and bright. My whole family loved it, so I immediately made it again when we got home and have been using it as a sandwich spread ever since.
Chimichurri is an Argentinian condiment made with fresh herbs, garlic, olive oil, and vinegar – kind of like an Argentinian pesto, without nuts and cheese. Traditionally, it’s served with grilled meats; mainly steak. It’s a wonderful sauce that my husband and I love by itself, but the addition of mayo makes it a super flavorful sandwich spread. I have used Chimichurri Aioli on steak sandwiches, grilled chicken paninis with Havarti cheese and fresh tomato, and even on a grilled cheese sandwich! I think it would be awesome swirled into some mashed potatoes!
If you want a regular chimichurri sauce, not an aioli, my recipe for Cilantro Chimichurri is what you’re looking for. Any way you choose to use it, this condiment will give your dish a great pop of flavor!
Ideas for Chimichurri Aioli:
- Top grilled steaks
- Drizzle over skirt steak tacos
- Toss with potato wedges and bake
- Use as a pesto-like pizza sauce
- As a condiment spread on sandwiches or paninis
- Over grilled veggies
- 2 garlic cloves, rough chopped
- 3 cups Italian parsley, stems removed
- 2 cups cilantro, stems removed
- 1 tsp red wine vinegar
- ¼ tsp dried oregano
- pinch of red pepper flakes
- salt & pepper
- ¼ cup olive oil
- ½ cup mayonnaise
- In a food processor, add garlic, parsley, cilantro, vinegar, dried oregano, red pepper flakes, salt, pepper, and olive oil. Puree until texture is smooth and there are no chunks of garlic.
- Pour into a bowl and add mayo. Stir until combined. Serve or refrigerate for later.