Chimichurri aioli brings together the bold, herbaceous flavors of traditional Argentine chimichurri with the creamy richness of classic aioli. This vibrant sauce is a game-changer for everything from grilled meats to roasted veggies, adding a fresh and zesty kick that elevates any dish.
We love how easy it is to whip up this versatile condiment using simple ingredients like fresh parsley, garlic, olive oil, and a touch of lemon juice. Whether you’re hosting a barbecue or looking for a flavorful dip, chimichurri aioli is the perfect way to brighten your meals with a burst of green goodness.
Let’s dive into this recipe that’s as quick to make as it is delicious, and discover how this fusion of flavors can become your new kitchen staple.
Ingredients
To create the perfect chimichurri aioli, we need to gather fresh herbs and quality ingredients that bring out bold flavors and creamy textures. Below is a detailed list for each component of this vibrant sauce.
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped (optional for extra herbaceousness)
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra virgin olive oil
For the Aioli Base
- 1 large egg yolk, at room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup neutral oil (such as grapeseed or vegetable oil)
- 1/4 teaspoon sea salt
| Ingredient Category | Key Items | Notes |
|---|---|---|
| Herbs & Aromatics | Parsley, cilantro, garlic | Fresh for bright flavors |
| Acidity | Red wine vinegar, lemon juice | Balances richness |
| Spices & Heat | Red pepper flakes, cumin, paprika | Adds depth and subtle spice |
| Oils | Olive oil, neutral oil | Olive oil in chimichurri, neutral oil for aioli base |
| Emulsifiers & Binders | Egg yolk, Dijon mustard | Essential for creamy texture |
| Seasonings | Salt, pepper | To taste, enhances flavor |
We keep our ingredients simple yet impactful, ensuring that each element shines in our chimichurri aioli recipe. The fresh parsley and garlic create the classic herbaceous backbone, while the egg yolk and oils give us that luscious, spreadable aioli texture.
Equipment Needed
To make our vibrant Chimichurri Aioli with ease and precision, having the right equipment is essential. This ensures smooth preparation and helps us achieve the perfect creamy texture and bold herbaceous flavor.
- Food Processor or Blender
We rely on a food processor or blender to finely chop fresh herbs like parsley and cilantro, evenly combine garlic, and emulsify the aioli base. This guarantees a silky and uniform sauce.
Pro tip: A high-speed blender creates a smoother aioli faster, ideal for busy kitchens.
- Mixing Bowls
Use medium-sized mixing bowls to whisk the egg yolk, lemon juice, and oil when starting the aioli. Separate bowls for herbs and liquids keep ingredients organized.
- Measuring Spoons and Cups
Accurate measurements matter for balancing acidity and seasoning. We use measuring spoons for garlic, vinegar, and spice quantities and measuring cups for oils.
- Whisk or Hand Mixer
If you prefer making the aioli by hand, a sturdy whisk or hand mixer is key to emulsifying the egg yolk and oil properly.
- Fine Mesh Strainer (Optional)
For an ultra-smooth aioli, we sometimes pass the sauce through a fine mesh strainer to remove any larger herb bits or garlic fibers.
| Equipment | Purpose | Notes |
|---|---|---|
| Food Processor | Chop herbs, blend sauce | High speed for smoothness |
| Mixing Bowls | Organize and combine ingredients | Separate for liquids and solids |
| Measuring Spoons/Cups | Accurate ingredient measuring | Precision enhances flavor |
| Whisk / Hand Mixer | Emulsify aioli base | Essential if no blender |
| Fine Mesh Strainer | Strain for smooth texture (optional) | Ideal for refined finish |
By gathering these tools upfront, we ensure a seamless cooking process, turning simple fresh ingredients into our delicious chimichurri aioli that elevates every dish it accompanies.
Prep Work
Before we combine the vibrant chimichurri flavors with the creamy aioli, it’s essential to prepare each component carefully. This ensures we build a sauce bursting with freshness and smooth richness.
Preparing the Chimichurri Sauce
To begin, chop the fresh herbs finely to release their essential oils. We use both parsley and cilro, balancing bright green flavors. Mince the garlic cloves to infuse pungency. Next, measure out the red wine vinegar and olive oil for acidity and smoothness. Combine these ingredients in a bowl along with red pepper flakes, salt, and black pepper. Stir well. This step amplifies the sauce’s herbaceous and tangy profile.
| Ingredient | Preparation | Quantity |
|---|---|---|
| Fresh parsley | Finely chopped | ½ cup |
| Fresh cilantro | Finely chopped | ¼ cup |
| Garlic cloves | Minced | 2 cloves |
| Red wine vinegar | Measured | 1 tablespoon |
| Olive oil | Measured | 3 tablespoons |
| Red pepper flakes | Measured | ¼ teaspoon |
| Salt | To taste | ½ teaspoon |
| Black pepper | To taste | ¼ teaspoon |
Making the Aioli Base
For the aioli base, start by separating one fresh egg yolk into a clean bowl. Add freshly squeezed lemon juice to introduce citrus brightness. Using a whisk or hand mixer on low speed, slowly drizzle in a neutral oil such as grapeseed or sunflower oil to create an emulsion. This slow incorporation ensures our aioli achieves a rich, creamy texture without breaking. Season with a pinch of salt for balance. We aim for a thick, pale yellow base that feels luscious on the palate.
| Ingredient | Preparation | Quantity |
|---|---|---|
| Egg yolk | Separated | 1 large |
| Lemon juice | Freshly squeezed | 1 tablespoon |
| Neutral oil | Drizzled slowly | ¾ cup |
| Salt | To taste | ¼ teaspoon |
Perfectly preparing each element sets us up for melding their flavors flawlessly in the next step.
Instructions
Follow these precise steps to create our vibrant Chimichurri Aioli that will elevate your dishes with bold herbaceous notes and creamy texture.
Combining Chimichurri and Aioli
- Start with the chimichurri: In a medium bowl, gently mix the finely chopped parsley, cilantro, and minced garlic with red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Stir until evenly combined and aromatic.
- Prepare the aioli base: In a separate bowl, whisk the egg yolk and freshly squeezed lemon juice until smooth. Slowly add the neutral oil in a thin stream while vigorously whisking to emulsify. Continue until the mixture thickens to a creamy consistency.
- Blend for harmony: Gradually fold the chimichurri mixture into the aioli base using a spatula or spoon. Mix gently but thoroughly to achieve an even distribution of flavors without breaking the emulsion.
Adjusting Seasonings
- Taste test: Spoon a small amount of the combined chimichurri aioli and savor its balance of herbaceous, tangy, spicy, and creamy notes.
- Add more red wine vinegar for increased tanginess.
- Incorporate extra red pepper flakes for heat.
- Increase garlic for pungency.
- Adjust salt and black pepper to enhance overall flavor depth.
- Final consistency check: If the aioli is too thick, whisk in a small amount of olive oil or lemon juice until you reach the desired spreadable texture.
| Seasoning | Purpose | Suggested Adjustment |
|---|---|---|
| Red Wine Vinegar | Adds acidity and brightness | 1-2 tsp increments |
| Red Pepper Flakes | Introduces heat | Add cautiously, ¼ tsp steps |
| Garlic | Provides pungency | Add minced garlic as preferred |
| Salt & Black Pepper | Enhances flavor depth | To taste |
By following these steps with attention to detail, our Chimichurri Aioli Recipe will become the perfect complementary sauce for grilled meats, roasted vegetables, sandwiches, or fries.
Serving Suggestions
Our Chimichurri Aioli brings vibrant flavors and a creamy texture that elevates a variety of dishes. Here are our top serving ideas to inspire your culinary creations:
Pairing with Grilled Meats
Drizzle or spread this sauce over grilled steak, chicken, or pork. The herbal freshness and garlic punch of the aioli complement smoky charred flavors perfectly.
- Serve as a dipping sauce alongside juicy grilled flank steak or ribeye.
- Spread a generous layer on grilled chicken breasts for a zesty boost.
- Use as a condiment for pork tenderloin medallions to enhance savoriness.
Enhancing Roasted Vegetables
Roasted vegetables gain a new dimension when paired with chimichurri aioli. Its bright acidity cuts through richness and adds luscious creaminess.
- Toss roasted potatoes or sweet potatoes with a dollop of chimichurri aioli.
- Spoon over roasted asparagus or Brussels sprouts just before serving.
- Serve it as a dipping sauce for roasted cauliflower or carrots.
Complementing Sandwiches and Burgers
Elevate everyday sandwiches and burgers by swapping regular spreads for our exotic chimichurri aioli.
- Spread on artisanal bread with grilled vegetables and melted cheese.
- Add a layer under a juicy burger patty to add herbaceous richness.
- Use as a sandwich spread for a flavorful twist on classics like chicken or turkey subs.
Serving with Seafood
The light yet flavorful chimichurri aioli pairs beautifully with seafood, enhancing delicate flavors of fish and shellfish.
- Serve alongside grilled shrimp skewers for dipping.
- Drizzle over pan-seared salmon fillets for an herbal lift.
- Use as a sauce for baked cod or halibut for a bright, creamy finish.
Table of Suggested Pairings
| Dish Type | Suggested Use | Flavor Note |
|---|---|---|
| Grilled steak | Dipping sauce or topping | Bold, smoky complement |
| Roasted vegetables | Toss or dollop before serving | Bright, creamy contrast |
| Sandwiches & burgers | Spread or condiment | Herbaceous richness |
| Seafood | Drizzle or dip | Light, fresh enhancement |
Tip: Always serve chimichurri aioli chilled or at room temperature. This preserves its creamy texture and vibrant flavor.
By integrating chimichurri aioli into these dishes, we unlock new taste layers that transform simple meals into gourmet experiences.
Storage and Make-Ahead Tips
To preserve the freshness and vibrant flavor of our Chimichurri Aioli, proper storage is essential. Follow these guidelines to enjoy the sauce at its best anytime.
Refrigeration
- Transfer the chimichurri aioli to an airtight container immediately after preparation.
- Store it in the refrigerator for up to 4 days.
- Before serving, give it a gentle stir to re-emulsify any separation that may occur.
Freezing
- While freezing is possible, it can alter the texture due to the aioli’s emulsion.
- For best results, freeze in small portions using silicone ice cube trays.
- Once frozen, transfer cubes to a freezer-safe zip-top bag.
- Use within 1 month for optimal flavor.
- Thaw in the refrigerator overnight and stir well before use.
Make-Ahead Tips
- Prepare the chimichurri mixture and the aioli separately if planning to store longer than 24 hours.
- Combine them just before serving to maintain the best texture and flavor.
- Alternatively, make the complete chimichurri aioli up to 24 hours in advance to allow flavors to meld while keeping a creamy consistency.
Quick Reference Storage Guide
| Storage Method | Container Type | Duration | Notes |
|---|---|---|---|
| Refrigeration | Airtight container | Up to 4 days | Stir before serving |
| Freezing | Silicone tray & freezer bag | Up to 1 month | May alter texture; thaw overnight, stir |
| Make-Ahead | Separate components | Up to 24 hours | Combine just before serving for best taste |
Conclusion
Chimichurri aioli brings a vibrant twist to any meal with its perfect balance of creamy texture and fresh herb flavors. It’s a versatile sauce that’s easy to whip up and elevates everything from grilled meats to roasted veggies. With just a few simple ingredients and straightforward steps, we can create a gourmet touch in our own kitchens.
Keeping it fresh and properly stored ensures every spoonful stays delicious. Once you’ve tried this recipe, it’s sure to become a go-to condiment that adds bold flavor and a bit of flair to your dishes. Let’s keep experimenting and enjoying the bright, zesty notes chimichurri aioli offers.
Frequently Asked Questions
What is chimichurri aioli?
Chimichurri aioli is a creamy, flavorful sauce that blends Argentine chimichurri herbs and spices with the smooth texture of aioli. It’s great for enhancing grilled meats, roasted veggies, and sandwiches.
What ingredients do I need to make chimichurri aioli?
You need fresh parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, black pepper, egg yolk, lemon juice, and a neutral oil for the aioli base.
How do I make chimichurri aioli?
Prepare chimichurri by chopping herbs and mixing with vinegar, oil, and spices. Whisk egg yolk, lemon juice, and oil to form aioli. Gently combine both to keep the sauce creamy.
What equipment is needed to prepare chimichurri aioli?
A food processor or blender for chopping and emulsifying, mixing bowls, measuring spoons and cups, a whisk or hand mixer, and optionally a fine mesh strainer for smoothness.
How should I serve chimichurri aioli?
Serve it chilled or at room temperature alongside grilled meats, roasted vegetables, seafood, sandwiches, or burgers for a fresh, zesty boost.
Can I store chimichurri aioli and for how long?
Store it in an airtight container in the refrigerator for up to 4 days. Stir before serving to re-emulsify. Freezing is possible but may affect texture; use within a month.
Can chimichurri and aioli be made ahead separately?
Yes, for longer storage, prepare chimichurri and aioli separately and combine when ready to serve. The full sauce can also be made up to 24 hours in advance for best flavor.
What if my aioli breaks or separates?
If separation occurs, whisk the sauce gently to re-emulsify. Adding a small amount of lemon juice or olive oil can help restore its creamy texture.
Is chimichurri aioli suitable for vegetarians?
Yes, chimichurri aioli contains no meat and is vegetarian-friendly, but it does include egg yolk, so it’s not vegan.
How can I adjust the flavor of chimichurri aioli?
Add more red wine vinegar for tanginess, extra garlic for pungency, or adjust salt and pepper to enhance the flavor profile to your liking.