This creamy, spicy and vinegary chimichurri aioli is full of fresh herb flavors and perfect for grilled meat and seafood. Diced tomato adds a juicy freshness and just a touch of sweetness to this sauce.
What's in chimichurri aioli?
Aioli started out as an emulsion of olive oil and garlic but over time evolved to include flavored garlic mayonnaise sauces, such as this one.
This aioli is made with traditional chimichurri ingredients plus mayonnaise and fresh tomato.
Love chimichurri flavors? Also check out this easy chimichurri seasoning!
How to make it:
Add all ingredients to a bowl, then stir until combined.
How to use it:
This aioli is great with grilled meat and seafood, on beef or chicken burgers or even on pizza. We also love it on sandwiches. (Another favorite sandwich spread of ours is this lemon dill mayonnaise sauce for smoked salmon sandwiches.)
How to store it:
Store the sauce in an airtight container in the fridge for up to one day.
How spicy is this aioli?
This aioli is quite spicy. Use half the amount of crushed red pepper flakes for a less spicy sauce.
More aioli sauce recipes:
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Full Printable Recipe
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- mixing bowl
- ¼ cup finely chopped fresh flat-leaf parsley (you need about 16 six-inch sprigs (a little less than one bunch) for that)
- 1 teaspoon red wine vinegar
- 2 teaspoons finely chopped fresh oregano (you need about 2 six-inch sprigs for that)
- ½ teaspoon crushed red pepper flakes*
- 2 small garlic cloves, peeled and minced or pressed through a garlic press
- ¼ teaspoon ground black pepper
- ½ cup mayonnaise
- 4 cherry tomatoes, cored and diced
- Add all ingredients to a bowl and stir until well combined.
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.