This Chimichurri aioli is rich, creamy, herby and seriously addictive! With just 5 minutes and a few simple ingredients, you'll be able to make this versatile condiment that you can pair with your favorite appetizers and snacks.
Just like my favorite Chipotle aioli, this one's surely going to be one of those dips that you'll find yourself making again and again.
I recently tried making a creamy jalapeno mayo using some extra jalapenos that I had at hand, and everyone in the family absolutely loved it! I think it was just something about the balance of heat from the pepper and the rich, creamy texture of the mayo that was an absolute kicker.
And that kind of inspired me to try a slightly elevated version that I could feature on my charcuterie board along with some tobacco onions, my spicy Air Fryer buffalo chicken tenders and other appetizers.
Quick Look
- 🔪Prep time: 5 min.
- ⏲️Cook time: 0 min.
- 👪 Servings: 6.
- 📋Main ingredients: Mayonnaise, oil, cilantro, garlic, lime juice, jalapenos, seasonings.
- ♨️Cooking method: Finely chop aromatics, jalapenos and cilantro 🡢 mix with remaining ingredients 🡢 season and serve.
- ⭐Difficulty: Easy.
- 🥣Serving ideas: Team up with French fries, fried stuffed olives or any appetizers of your choice.
Jump to:
What's So Great About the Recipe?
- Herby and creamy: Fresh cilantro, garlic, and jalapenos team up with creamy mayonnaise to create a delightful balance of flavors and textures in this dip!
- Easy to make: Just like my sundried tomato aioli and black peppercorn aioli, this one's really easy to make- just 5 minutes in the kitchen!
- Versatile: The aioli works wonderfully as a dip, spread, or even a drizzle for meats, veggies, and sandwiches.
Recipe Ingredients
Mayonnaise: The best quality you can find. Since this is the base, I would recommend using a full fat version.
Aromatics: Fresh onion and garlic- the flavor builders. I like to use my air fried roasted garlic sometimes, to lend the aioli a smoky flavor.
Jalapeno: Use up your leftover jalapenos to make some Air Fryer jalapeno flakes to use for later.
Lime juice: For that citrusy flavor. You can also use lemon juice if you don't have lime juice.
Red wine vinegar: For that tangy pop! Feel free to use apple cider vinegar if you don't have this.
Seasonings: Salt, pepper, red pepper flakes and some dried oregano. You can also use a seasoned salt like my mixed herb infused salt.
Cilantro: The hero ingredient! Fresh cilantro adds a beautiful pop of color and lots of deliciousness to the Chimichurri aioli.
Oil: Ideally extra virgin. You can also use some homemade lemon infused olive oil if you want some extra tangy flavor.
See recipe card for quantities.
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Substitutions & Variations
- Want to make this vegan? Swap the regular mayonnaise for some vegan mayo.
- For an extra kick of heat, swap the red wine vinegar with some hot pepper vinegar.
How to Make Chimichurri Aioli
Step 1: Finely chop the onion, jalapeno, garlic and cilantro.
Step 2: Transfer to a bowl and season with salt, pepper and red pepper flakes.
Step 3: Add the remaining ingredients and give it a quick mix.
Step 4: Taste and adjust seasonings. Refrigerate and serve.
💭Top Tip
If you can, make this Chimichurri dip a day or two in advance. This helps the flavors deepen.
How to Store Leftover Chimichurri Aioli
Store your leftover aioli for 4-5 days in the refrigerator. Use a clean glass jar or an airtight container to keep it fresh. I wouldn't recommend storing it for longer than that, as it can end up spoiling and turn watery too.
These jars aren't just for yogurt and oatmeal. They're also perfect for homemade jams, pickles, sauces, smoothies, desserts, and even DIY crafts. Whether you're preserving, presenting, or storing, their design fits seamlessly into any setting.
Tips & Tricks to Nail the Recipe
- Not a mayo fan? Use a mix of sour cream and unflavored Greek yogurt instead.
- Bump up the flavors of the Chimichurri aioli by using an infused salt like citrus salt or jalapeno salt to season it.
- Don't like chopping? Simply add all the ingredients to a food processor and blitz until you get a coarse mixture. You can also add the mayo and other ingredients in the same jar to get that uniform, creamy smooth texture.
- Depending on the consistency you're looking for, you can keep the aioli thick or thin it out by adding some Greek yogurt or oil into the mix.
- For a bit of color, you can also add some paprika- I used it when I made my Chimichurri Rojo.
How to Use Chimichurri Aioli
This herby Chimichurri aioli works wonderfully as a drizzle over some grilled meat! You can also use it as a spread for your homemade sandwiches and wraps that need a bit of extra flavor. If you've thinned out the aioli, you can spoon it over your rice bowls, salads and even tacos!
I love serving this up with some appetizers and some other condiments like olive tapenade, a nice sweet pepper relish, some butternut squash chips, veggie sticks and crusty bread!
Troubleshooting and FAQs
Absolutely! Parsley, basil and mint are some good choices. Use these herbs in addition to the cilantro to lend the aioli a different flavor.
I wouldn't recommend it. Freezing and thawing can alter the texture of the dip as it mayo-based, and you won't enjoy it.
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If you tried this Chimichurri aioli or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chimichurri Aioli
Ingredients
- 2 cup mayonnaise
- 1-2 jalapenos
- 1 lime juiced
- 1 tablespoon red wine vinegar
- 1 onion
- 2 garlic
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ¾ cup cilantro chopped
- 1 tablespoon oil
- Salt to taste
Instructions
- Finely chop the onion, jalapeno, garlic and cilantro.
- Transfer to a bowl and season with salt, pepper and red pepper flakes.
- Add the remaining ingredients and give it a quick mix.
- Taste and adjust seasonings. Refrigerate and serve.
Notes
- Not a mayo fan? Use a mix of sour cream and unflavored Greek yogurt instead.
- Bump up the flavors of the Chimichurri aioli by using an infused salt like citrus salt or jalapeno salt to season it.
- Don't like chopping? Simply add all the ingredients to a food processor and blitz until you get a coarse mixture. You can also add the mayo and other ingredients in the same jar to get that uniform, creamy smooth texture.
- Depending on the consistency you're looking for, you can keep the aioli thick or thin it out by adding some Greek yogurt or oil into the mix.
- For a bit of color, you can also add some paprika- I used it when I made my Chimichurri Rojo.
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