We’ve crafted our Chimichurri Aioli Recipe as a fresh twist on two favorites blending the bold herbaceous notes of Argentinian chimichurri with the creamy richness of aioli. It’s a versatile sauce that brings zesty garlic parsley and a hint of spice to everything from grilled meats to fresh veggies.
This easy-to-make condiment elevates everyday meals with its vibrant flavors and simple ingredients. We’re confident it’ll become a staple in your kitchen as you explore its endless uses.
Ingredients
To craft our vibrant Chimichurri Aioli, we start by gathering these essential ingredients. We’ve organized them in the order they are typically prepared, ensuring you have everything ready for a seamless blending process.
- Fresh parsley (1 cup, finely chopped – this forms the herbaceous base of our Chimichurri Aioli, providing a bright, peppery flavor)
- Garlic cloves (4 medium cloves, minced – we use these for their pungent, aromatic punch that ties the sauce together)
- Fresh cilantro (½ cup, roughly chopped – adds a citrusy note; if you’re aiming for a traditional twist, substitute with more parsley)
- Red onion (¼ cup, finely diced – offers a mild sharpness that balances the creaminess without overwhelming the herbs)
- Red pepper flakes (1 teaspoon – brings a subtle heat; adjust to taste for the perfect spicy kick in our fusion sauce)
- Extra-virgin olive oil (½ cup – select a high-quality option for its rich, fruity undertone that emulsifies the aioli)
- Red wine vinegar (2 tablespoons – provides the tangy acidity essential for authentic chimichurri vibes)
- Mayonnaise (1 cup – the creamy foundation of our aioli; opt for full-fat for the smoothest texture)
- Salt and black pepper (1 teaspoon salt and ½ teaspoon pepper, to taste – seasons the mixture and enhances all the flavors)
Required Tools and Equipment
To prepare our vibrant Chimichurri Aioli, we need a few essential tools that ensure efficient chopping, blending, and mixing of the ingredients like fresh parsley, garlic, and olive oil. These items help us achieve a smooth, flavorful sauce without hassle.
Here’s a list of the key tools, organized by the order of use in the recipe process:
- Cutting board and sharp knife: We start with a sturdy cutting board and a sharp knife to finely chop herbs such as parsley and cilantro, as well as garlic and red onion for optimal flavor release.
- Measuring cups and spoons: Accurate measurements are crucial, so we use these for portioning ingredients like extra-virgin olive oil, red wine vinegar, and seasonings to maintain the sauce’s balanced taste.
- Food processor or blender: This is our go-to for blending everything into a creamy aioli; it quickly combines the chopped ingredients with mayonnaise and other elements for a smooth texture.
- Mixing bowl: A medium-sized bowl allows us to mix any additional components by hand if needed, ensuring even distribution before final blending.
- Spatula or spoon: We rely on a silicone spatula or wooden spoon for scraping down sides during blending and for transferring the finished sauce.
- Airtight storage container: Finally, we use a glass jar or container to store our Chimichurri Aioli in the fridge, preserving its fresh flavors for up to a week.
With these tools in hand, we’re set to move seamlessly from ingredient prep to the blending stage, creating a sauce that’s as easy as it is delicious.
Instructions
We guide you through creating our flavorful Chimichurri Aioli step by step ensuring every detail delivers bold tangy flavors and creamy texture.
Prepare the Ingredients
First we gather and prep the ingredients in the order they’ll be used to streamline the process. Start with 2 cups fresh parsley roughly chopped to release its vibrant earthy aroma. Next finely mince 4 garlic cloves for a pungent kick that elevates the sauce’s depth. Follow with 1 cup fresh cilantro coarsely chopped adding a bright citrusy note. Dice 1/2 red onion into small pieces to introduce a mild sweet crunch. Measure out 1 teaspoon red pepper flakes for a subtle spicy heat. In separate bowls prepare 1/2 cup extra-virgin olive oil for its rich fruity base 1/4 cup red wine vinegar to provide tangy acidity and 1 cup mayonnaise as the creamy foundation. Finally season with 1 teaspoon salt and 1/2 teaspoon black pepper to balance and enhance the flavors. This preparation ensures each component is ready for seamless blending.
Make the Aioli
Now we blend the elements to craft the creamy aioli base. In a food processor combine the chopped parsley cilantro red onion and minced garlic pulsing for 10-15 seconds until they form a coarse green mixture that exudes a fresh herbaceous scent. Add the red pepper flakes red wine vinegar and half of the olive oil then process for another 20 seconds creating a vibrant emulsified sauce with a zesty tang. In a separate mixing bowl whisk the mayonnaise with the remaining olive oil until smooth and silky. This step merges the bold chimichurri flavors with the luxurious creaminess resulting in a versatile sauce that coats your palate with layers of spice and freshness.
Combine and Store
Finally we unite the components and prepare for storage to preserve the aioli’s potency. Gently fold the chimichurri mixture into the mayonnaise base using a spatula until fully incorporated yielding a homogenous sauce with a vibrant green hue and irresistible garlicky-herbal aroma. Taste and adjust seasoning with additional salt or pepper if needed. Transfer the finished Chimichurri Aioli to an airtight container and refrigerate for at least 30 minutes to let the flavors meld creating a chilled sauce that’s perfect for dipping or spreading. For optimal freshness store in the fridge for up to 5 days maintaining its creamy texture and bold taste.
Make-Ahead Instructions
One of the beauties of our Chimichurri Aioli is how well it lends itself to preparation in advance, allowing the vibrant flavors of fresh herbs, garlic, and tangy vinegar to meld into a more robust, creamy sauce. This approach not only saves time during busy meal prep but also enhances the overall taste, making it an ideal kitchen hack for weeknight dinners or entertaining.
Benefits of Making Ahead
Before diving into the steps, let’s highlight why preparing Chimichurri Aioli ahead is a game-changer:
- Flavor Development: The herbs and spices infuse the mayonnaise base over time, resulting in a deeper, more harmonious profile.
- Convenience: Batch-prepare and store for quick access, turning a simple sauce into your go-to condiment.
- Meal Planning: Perfect for meal preppers, as it stays fresh and ready to elevate grilled meats, veggies, or sandwiches.
Step-by-Step Guide
Follow these straightforward steps to make our Chimichurri Aioli ahead without compromising its fresh, zesty appeal:
- Prepare the Mixture in Advance: After blending the herbs, garlic, onion, and other ingredients as outlined in our step-by-step instructions, transfer the completed sauce to an airtight container. We recommend using a glass jar to preserve the bright green color and aromatic oils.
- Chill for Optimal Flavor: Immediately refrigerate the container. Let the aioli chill for at least 2 hours—or ideally overnight—to allow the flavors to intensify. During this time, the creamy texture becomes even silkier, with the spicy red pepper flakes and tangy red wine vinegar balancing perfectly against the fresh parsley and cilantro.
- Storage Tips: Store the aioli in the refrigerator at 40°F (4°C) or below to maintain freshness. For quantities and shelf life, refer to the table below:
| Quantity Prepared | Storage Method | Shelf Life | Key Notes |
|---|---|---|---|
| 1 cup | Airtight container in fridge | Up to 5 days | Stir before use to recombine oils |
| 2 cups or more | Divided into smaller containers | Up to 5 days | Freeze portions for up to 1 month for longer storage |
- Thawing and Refreshing: If you’ve frozen portions, thaw in the refrigerator overnight. Once thawed, give the aioli a quick stir and taste for seasoning—add a pinch of salt or black pepper if needed to revive its bold, herbaceous punch.
- Usage and Safety: Always use clean utensils when serving to prevent contamination, ensuring our Chimichurri Aioli remains a safe, flavorful addition to your meals for the entire storage period.
By following these steps, we ensure your Chimichurri Aioli is not only make-ahead friendly but also delivers maximum flavor with minimal effort.
Conclusion
We’ve loved sharing this Chimichurri Aioli recipe and how it brings bold flavors to your table. It’s a simple way to elevate everyday dishes and spark creativity in the kitchen.
As we wrap up, we’re confident you’ll find it becomes one of our go-to sauces. Give it a try and let us know how it transforms your meals—we’re sure it’ll be a hit.
Frequently Asked Questions
What is Chimichurri Aioli?
Chimichurri Aioli is a flavorful sauce that blends the fresh, herbaceous notes of Argentinian chimichurri with the creamy texture of aioli. It’s versatile, perfect for enhancing grilled meats, vegetables, or sandwiches, and adds a vibrant, zesty kick to everyday meals. This easy recipe can become a kitchen staple for quick flavor boosts.
What ingredients are needed for Chimichurri Aioli?
The key ingredients include fresh parsley, garlic cloves, cilantro, red onion, red pepper flakes, extra-virgin olive oil, red wine vinegar, mayonnaise, salt, and black pepper. These combine to create a balanced, bold flavor profile that’s simple to prepare at home.
What tools are required to make Chimichurri Aioli?
You’ll need a cutting board and sharp knife for chopping herbs and garlic, measuring cups and spoons for accurate portions, a food processor or blender for creamy blending, a mixing bowl, a spatula, and an airtight container for storage. These basics ensure efficient preparation.
How do I make Chimichurri Aioli step by step?
Start by chopping parsley, garlic, cilantro, and onion. Blend these with red pepper flakes, olive oil, and vinegar in a food processor until smooth. Mix in mayonnaise, adjust seasoning with salt and pepper, then chill in an airtight container for at least two hours to meld flavors. It’s ready in under 15 minutes of active prep.
Can I make Chimichurri Aioli ahead of time?
Yes, making it ahead enhances flavor as ingredients meld. Prepare as directed, then refrigerate for up to five days or freeze for longer storage. Chill for at least two hours or overnight for best results, and thaw frozen portions in the fridge before use for maximum freshness and convenience.
How should I store Chimichurri Aioli?
Store in an airtight container in the refrigerator for up to five days to keep it fresh. For longer storage, freeze in portions for up to three months. Thaw in the fridge and stir well before using; this maintains its creamy texture and vibrant taste for versatile meal additions.