Fresh-Pressed Olive Oil Club

Chimichurri Aioli

Chimichurri Aioli

This olive-oil based recipe turns chimichurri into an aioli, a highly flavored, garlicky mayonnaise. It’s great as a veggie dip, a condiment, and even a dressing for cold pasta salad.


  • 1/4 cup best quality prepared mayonnaise
  • 1 clove garlic, peeled and coarsely chopped
  • 2 tablespoons fresh cilantro leaves
  • 2 tablespoons fresh flat-leaf parsley leaves
  • 1 tablespoon red wine vinegar, such as Vinaigre de Banyuls, plus more to taste 
  • 1/2 teaspoon dried oregano 
  • 1/4 teaspoon crushed red pepper flakes 
  • 1/4 teaspoon coarse salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil 


Step 1

Combine everything except the olive oil in the bowl of a food processor and process until the garlic and herbs are finely chopped. 

Step 2

With the motor running, slowly drizzle the oil through the feed tube until the mixture is smooth. 

Step 3

Taste, adding more vinegar or salt as needed. If the mixture is too thick, add a few drops of water and process for a few seconds. Cover and refrigerate until ready to serve. 

Yields about a 1/2 cup