Easy Chimichurri Aioli

Name: Easy Chimichurri Aioli
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1/4 cup Ultra High Phenolic Extra Virgin Olive Oil; 3/4 cup Mayonnaise; 1/2 cup Fresh flat-leaf parsley, finely chopped; 1/4 cup Fresh cilantro, finely chopped; 2 cloves Garlic cloves, minced; 1 tablespoon Red wine vinegar; 1 tablespoon Fresh lemon juice; 1 teaspoon Dried oregano; 1/2 teaspoon Red pepper flakes; 1/2 teaspoon Kosher salt; 1/4 teaspoon Black pepper, freshly ground

Fresh parsley, cilantro, and garlic swirl into a creamy aioli with a peppery bite from Ultra High Phenolic extra virgin olive oil. It comes together in one bowl in about ten minutes, and every spoonful carries the herbaceous, garlicky punch of classic chimichurri. The olive oil brings polyphenols along with its bold flavor, so this sauce works as both a dip and a finishing spread.

By Olivea Kitchen | Published July 20, 2026

Jump to Recipe

Prep 10 min

Cook 0 min

Total 10 min

Easy

Why We Love This Recipe

This aioli leans on a handful of fresh, raw ingredients: flat-leaf parsley, cilantro, and garlic, all folded in without any heat so they keep their bright color and green, grassy character. Building the sauce cold means the herbs and garlic go straight from the cutting board to the bowl, and the flavor stays sharp and fresh.

What makes this version worth keeping in the fridge is the oil. We start with Ultra High Phenolic Extra Virgin Olive Oil, a bold, peppery oil that is rich in polyphenols, specifically hydroxytyrosol. That gentle peppery tickle at the back of your throat is the polyphenols you can actually taste, so flavor and freshness are the same story here. Because polyphenols are highest in fresh oil and fade with time, light, and heat, a raw, no-cook sauce made with a freshly opened bottle carries more of them to the plate.

Olivea oil is grown single-origin in Messinia, Greece, harvested early and cold-pressed within hours, then qNMR-verified by the University of Athens, and it was developed with Harvard-trained cardiologists. If you want the background on the science, this piece on how hydroxytyrosol works is a good place to start. Extra virgin olive oil is the cornerstone fat of the Mediterranean diet and a source of monounsaturated fats, which is exactly the kind of daily eating pattern this sauce fits into.

View Nutrition Facts

Recipe Success Tips

Taste your oil first

The whole sauce is built around the olive oil, so taste a spoonful on its own before you start. Ultra High Phenolic is meant to be peppery and a little bitter at the finish, and that is the flavor you want carrying through the herbs. A fresh, lively oil makes a livelier aioli.

Chop, do not puree

For real chimichurri texture, finely chop the parsley, cilantro, and garlic by hand and stir them in. Running everything in a food processor turns the herbs into a smooth green paste and mutes their fresh bite. If you do use a processor, pulse just until combined.

Emulsify slowly

Whisk the olive oil into the mayonnaise a little at a time so the sauce stays thick and glossy rather than loose. A steady stream and constant whisking give you that creamy, spoon-coating body.

Let it rest

Give the aioli fifteen to twenty minutes in the fridge before serving. The garlic softens, the oregano rehydrates, and the herb flavor spreads evenly through the sauce.

Adjust the heat

Red pepper flakes are easy to scale. Start with a half teaspoon, taste after resting, and add more if you want a sharper kick. A squeeze of extra lemon brightens everything if the aioli tastes flat.

Ingredients

servings

1/4 cup Ultra High Phenolic Extra Virgin Olive Oil
3/4 cup Mayonnaise
1/2 cup Fresh flat-leaf parsley, finely chopped
1/4 cup Fresh cilantro, finely chopped
2 cloves Garlic cloves, minced
1 tablespoon Red wine vinegar
1 tablespoon Fresh lemon juice
1 teaspoon Dried oregano
1/2 teaspoon Red pepper flakes
1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper, freshly ground

Kitchen Tools You'll Need

Medium mixing bowl

Whisk

Sharp chef's knife

Cutting board

Measuring spoons and cups

Airtight storage container

How to Cook Easy Chimichurri Aioli

Prep the herbs and garlic

Finely chop the parsley and cilantro and mince the garlic. Keep the pieces small and even so they distribute through the sauce.

Measure the red wine vinegar, lemon juice, dried oregano, red pepper flakes, salt, and pepper so everything is ready to go into one bowl.

Build the base

Add the mayonnaise to a medium bowl. Stir in the chopped parsley, cilantro, and garlic until evenly combined.

Add the vinegar, lemon juice, oregano, red pepper flakes, salt, and pepper. Mix until the herbs are streaked all the way through.

Emulsify with the olive oil

While whisking, pour in the Ultra High Phenolic Extra Virgin Olive Oil in a slow, steady stream. This is the step that gives the aioli its peppery, herbaceous flavor, so take your time and keep whisking until the sauce is thick and glossy.

Taste and adjust: add more salt, lemon, or red pepper flakes as you like.

Rest and serve

Cover and chill for fifteen to twenty minutes to let the flavors settle.

Serve cold or at room temperature as a dip, sandwich spread, or drizzle over grilled steak, chicken, roasted potatoes, or vegetables.

Recipe Notes

Want a milder oil

Ultra High Phenolic gives this aioli its signature peppery finish. If you prefer something rounder and less assertive, swap in High Phenolic Extra Virgin Olive Oil, our smoother, balanced bottle. The sauce will be gentler while still tasting distinctly of good olive oil.

Start from a classic chimichurri

This aioli is a creamy spin on the sauce. If you would rather make the traditional version first, our authentic Argentine chimichurri is the place to begin, and there is a fresh cilantro-forward chimichurri if you love that herb. For something deeper and smokier, try the red chimichurri rojo. Any of them can be folded into mayonnaise using the ratio here.

More aioli ideas

Once you get comfortable emulsifying olive oil into mayonnaise, it is worth branching out. Our bright lemon aioli uses the same technique with citrus in place of the herbs, and it makes a great second sauce to serve alongside this one.

Storage

Keep the aioli in an airtight container in the refrigerator for up to five days. Give it a stir before serving, since a little oil may separate as it sits. This sauce is not suitable for freezing, as the mayonnaise base will break when thawed.

Nutrition Facts per Serving

Nutrition Facts

Serving size 2 tablespoons (30g)

Calories 190

% Daily Value*

Total Fat 21g27%

Saturated Fat 3g15%

Trans Fat 0g

Cholesterol 10mg3%

Sodium 180mg8%

Total Carbohydrate 1g0%

Dietary Fiber 0g0%

Total Sugars 0g

Protein 0g

* Percent Daily Values are based on a 2,000 calorie diet.

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Frequently Asked Questions

What is chimichurri aioli?

Chimichurri aioli is a creamy sauce that takes the flavors of Argentine chimichurri, parsley, cilantro, garlic, oregano, red pepper flakes, and vinegar, and blends them into a mayonnaise and olive oil base. The result is thicker and richer than traditional chimichurri, so it works as a dip or a spread.

How do you make chimichurri aioli from scratch?

Stir finely chopped parsley, cilantro, and garlic into mayonnaise, add red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and pepper, then whisk in extra virgin olive oil in a slow stream until the sauce is thick and glossy. Chill for fifteen minutes and it is ready to serve.

What do you eat with chimichurri aioli?

It is excellent on grilled steak, chicken, and burgers, spread on sandwiches and wraps, spooned onto tacos, or served as a dip for fries, roasted potatoes, and vegetables. Anything that pairs well with garlic and herbs is a good match.

Which olive oil is best for chimichurri aioli?

A fresh, flavorful extra virgin olive oil makes the biggest difference, since the oil is not cooked and its taste comes through clearly. A bold, peppery high-phenolic oil like Ultra High Phenolic gives the aioli a lively finish, while a smoother bottle keeps it mellow. Avoid using a bland or refined oil here.

Is chimichurri aioli healthy?

It is built on fresh herbs, garlic, and extra virgin olive oil, which is a source of monounsaturated fats and polyphenols and is the cornerstone fat of the Mediterranean diet. It is still a rich sauce because of the mayonnaise, so it is best enjoyed as a flavorful accent rather than by the cupful.

Can I make chimichurri aioli without mayonnaise?

Yes. You can build a true aioli by emulsifying olive oil into an egg yolk and garlic, or use a plain Greek yogurt base for a tangier, lighter sauce. The texture and flavor will shift, but the herb and garlic character stays the same.

Why does my aioli taste bitter or peppery?

That peppery, slightly bitter finish comes from the polyphenols in a high-phenolic extra virgin olive oil, and it is a sign of a fresh, robust oil. If it is stronger than you like, use less oil or switch to a smoother, more balanced bottle.

How long does chimichurri aioli last?

Stored in an airtight container in the refrigerator, it keeps for up to five days. Give it a stir before each use, since a little oil may rise to the top as it sits. Do not freeze it, because the mayonnaise base will separate.

Can I make chimichurri aioli ahead of time?

Yes, and it often tastes better after a few hours in the fridge because the garlic and oregano have time to mingle with the herbs. Make it up to a day ahead for parties and cookouts, then stir and serve.

Is chimichurri aioli spicy?

It has a gentle warmth from the red pepper flakes rather than real heat. You control it completely: leave the flakes out for a mild sauce, or add more for a sharper kick.