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chimichurri aioli dripping from jar on cutting board beside fresh herbs.
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5 from 3 votes

Easy 5-Minute Chimichurri Aioli

Chimichurri aioli can add fresh herby flavor to a variety of dishes. Drizzle chimichurri mayo over salads, fries, meats & more.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Sauce
Cuisine: Mediterranean, South American
Keyword: chimichurri aioli, chimichurri mayo
Servings: 12 servings
Calories: 99kcal

Equipment

Ingredients

  • 1 cup Kewpie mayo
  • ¼ cup extra virgin olive oil
  • ¼ cup Italian parsley (chopped)
  • ¼ cup cilantro (chopped)
  • 2 Tbsp ponzu sauce
  • 1 Tbsp stone ground mustard
  • 2 tsp fresh lime juice
  • ½ small shallot
  • 1 garlic clove
  • 2 tsp crushed red pepper
  • 1 tsp dried oregano
  • ¼ tsp smoked paprika
  • ⅛ tsp salt
  • ⅛ tsp pepper

Instructions

  • Add mayo, olive oil, chopped parsley, chopped cilantro, ponzu, mustard, freshly squeezed lime juice, diced shallot, and minced garlic to a medium-sized bowl.
  • Stir to combine, then add crushed red pepper, oregano, smoked paprika, salt, and pepper.
  • Mix well until all ingredients are thoroughly incorporated, then store in a mason jar or airtight container.

Notes

  • If you don't feel like taking the time to chop everything by hand, you can use a food processor or mortar and pestle to make chimichurri aioli!
  • I recommend trying not to chop your ingredients too finely, as this will keep it from having a paste-like texture, rather than a creamy aioli texture.
  • Chimichurri mayo should be stored in an airtight container and refrigerated for up to a week. I would not recommend freezing it, as this would likely compromise the texture once defrosted.

Nutrition

Serving: 2Tbsp | Calories: 99kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 6g | Saturated Fat: 0.7g | Cholesterol: 10mg | Sodium: 147.3mg | Fiber: 0.2g | Sugar: 0.4g