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Chimichurri Aioli in a bowl.

Chimichurri Aioli

Tressa Jamil
Make easy chimichurri aioli with simple, fresh ingredients. The herbaceous sauce in aioli and compound butter is a great way to enhance meals.
5 from 1 vote
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Prep Time 10 minutes
Cooling Time 30 minutes
Total Time 40 minutes
Course Sauce
Cuisine American
Servings 8 Servings
Calories 227 kcal
Equipment
Ingredients
  
  • ½ shallot, finely diced
  • 1 Fresno chiles, finely diced
  • 3 garlic cloves, minced
  • ¼ cup fresh parsley, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup mayonnaise
Instructions
 
  • Combine the shallots, Fresno chiles, garlic cloves, parsley, and cilantro in a medium bowl. Stir in the lemon juice, salt, and olive oil.
  • Add the mayonnaise and stir to combine. Cover and refrigerate for 30 minutes before serving for the best results.
Notes
Serving Size: 2 Tablespoons
Expert Tips
  • Chop the herbs as finely as possible to release their aromatics.
  • For the best results - refrigerate the chimichurri aioli for at least 30 minutes so the flavors can meld together.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 227 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 24 g | Saturated Fat: 4 g | Polyunsaturated Fat: 13 g | Monounsaturated Fat: 7 g | Cholesterol: 12 mg | Sodium: 471 mg | Potassium: 45 mg | Sugar: 1 g | Vitamin A: 237 IU | Vitamin C: 11 mg | Calcium: 9 mg | Iron: -27.7 mg
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