Creamy chimichurri aioli comes together in 10 minutes using simple ingredients! While classic chimichurri is loaded with bold, fresh flavor, blending it into a creamy aioli makes it extra versatile—perfect as a dip, sauce, or spread.
What is Chimichurri?
According to the BBC, chimichurri started with an Irish immigrant named James (Jimmy) McCurry, who was craving Worcestershire sauce but couldn’t find it in Argentina. He decided to create a flavorful condiment using local ingredients. And guess what? People loved it so much that it eventually took his name, Jimmy McCurry, pronounced ‘chimichurri’ in Argentina.
For more chimichurri flavor, try chimichurri steak tacos and chimichurri rice!
Key Ingredients
- Chimichurri Sauce: You can use store-bought chimichurri or make your own from scratch with fresh parsley, cilantro, garlic, Fresno chili peppers, and kosher salt. Skip the olive oil and lemon juice here—they’ll be added to the aioli base instead.
- Garlic: Fresh garlic is used in the chimichurri and to form the aioli base.
- Egg: Egg yolks are key to creating that creamy, emulsified aioli texture.
- Dijon Mustard: A spoonful of Dijon mustard helps stabilize the aioli and adds a subtle tangy flavor.
- Lemon Juice: A squeeze of fresh lemon juice brightens everything up. Look for a lemon that feels heavy for its size and has vibrant skin. Tip: roll it on the counter to make it easier to juice.
- Olive Oil: For the best texture and flavor, use neutral oil.
Additions and Substitutions
The homemade aioli sauce is easy to make and customizable; adjust the consistency and flavor using this recipe as your starting point.
- Experiment with herbs like fresh oregano or basil leaves or use dried chimichurri seasoning to make the sauce.
- Replace the lemon juice with red wine vinegar.
- Mix skhug or shatta sauce into the aioli for a spicier variation, and pistachio pesto is another tasty option.
Tools You’ll Need
Take the time to chop the ingredients for the chimichurri with a sharp knife. Then, use an immersion blender, small blender, or food processor to create the smooth aioli.
How to Make Chimichurri Aioli
The full recipe with measurements is in the recipe card below.
Step 1: Use a sharp knife to chop and dice the peppers, garlic, parsley, cilantro, and salt. Transfer them to a mixing bowl. Set it aside.
Step 2: Combine the egg yolks, garlic, Dijon mustard, and lemon juice with an immersion blender, food processor, or blender.
Step 3
Option 1: Add the chimichurri sauce to the aioli and stir to combine.
Option 2: Add the chimichurri sauce to the aioli and use the immersion blender to combine the ingredients.
Expert Tips
- Finely chop the fresh herbs to release their aromatics.
- Ensure the ingredients are at room temperature before starting – especially the eggs. Cold ingredients make it more challenging to achieve a proper emulsion. I recommend removing them from the fridge 30 minutes before you make it.
- Refrigerate chimichurri aioli for at least 30 minutes before serving for the best results.
Tips for Emulsification
What is Emulsification?
Emulsification is a cooking term for combining ingredients that do not naturally mix—oil and water, and helping them stay together using an emulsifier.
What is an Emulsifier?
An emulsifier acts like a bridge between two opposing ingredients, holding them together in a smooth, stable mixture. The best emulsifiers contain water and oil-friendly properties to help the ingredients combine. The most common emulsifiers are egg yolks, mustard, mayonnaise, soybeans, honey, and xanthan gum.
How to Create a Stable Emulsification
If you want to learn how to make homemade vinaigrette, dressing, hollandaise sauce, aioli, or mayonnaise, then learning how to create a stable emulsification is key.
- Choose an Emulsifier: Select an emulsifying ingredient based on what you are making.
- Combine the Ingredients: Mix the water-based ingredients, such as vinegar or lemon juice with an emulsifier.
- Slowly Add Oil: Add a few drops, then pour the oil gradually in a slow, steady stream while whisking or blending the ingredients. The gradual addition helps to achieve a stable emulsion (so the two liquids combine instead of separate).
How to Save a Failed Aioli
Here is how to save your aioli if it fails to thicken. Begin by whisking a fresh egg yolk in a small bowl. Gradually incorporate some of the broken aioli into the egg. Then, add the new egg mixture to the aioli and whisk to combine. You can combine the ingredients with an immersion blender or food processor instead of whisking by hand.
If you enjoy the sauce, pair it with one of these dinner recipes!
How to use Chimichurri Aioli
Use creamy chimichurri aioli to top grilled picanha steak, fajitas, bison steak, arepas, or grilled sweet potatoes in foil.
Spread it onto air fryer chicken burgers, chicken sandwiches, or chicken spinach wraps. Swirl it into mashed potatoes, mashed cauliflower, or use it to replace mayonnaise in the egg mixture for deviled eggs.
And it doubles as a dipping sauce for French fries, onion rings, fried shrimp, air fried plantains, roasted potatoes, and calamari.
What To Do With Leftovers
- Refrigerate: Store the leftover chimichurri aioli in an airtight container or glass jar for 3-4 days.
Frequently Asked Questions
What does chimichurri taste like?
Chimichurri has a fresh and herbaceous flavor, and adding the aioli gives it a savory finish– making it a perfect condiment for dipping, spreading, and topping.
Is aioli mayonnaise?
Aioli is a creamy Mediterranean condiment made from raw egg yolks, fresh garlic, neutral oil, and lemon juice, whereas mayonnaise combines egg yolks, Dijon mustard, and oil. The ingredients are so similar that I use it as a replacement for homemade aioli in this recipe.
What sets this chimichurri aioli recipe apart from other aioli recipes is the bright addition of homemade chimichurri.
More Aioli Recipes:
Chimichurri Aioli
- 1 Fresno chiles, finely diced
- 2 garlic cloves, minced
- 2 tablespoons parsley leaves, finely chopped
- 2 tablespoons cilantro leaves, finely chopped
- ½ teaspoon kosher salt
- 3 egg yolks
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- ⅓ cup extra-virgin olive oil
- Use a sharp knife to chop and dice the peppers, garlic, parsley, cilantro, and salt. Transfer them to a mixing bowl. Set it aside.
- Combine the egg yolks, garlic, Dijon mustard, and lemon juice with an immersion blender, food processor, or blender.
- Option 1: Add the chimichurri sauce to the aioli and stir to combine.
- Option 2: Add the chimichurri sauce to the aioli and use the immersion blender to combine the ingredients.
- Finely chop the fresh herbs to release their aromatics.
- Ensure the ingredients are at room temperature before starting – especially the eggs. Cold ingredients make it more challenging to achieve a proper emulsion. I recommend removing them from the fridge 30 minutes before you make it.
- Refrigerate chimichurri aioli for at least 30 minutes before serving for the best results.