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If you love the fresh, tart flavors of traditional chimichurri but want a little extra creaminess in your sauce or spread, look no further! This chimichurri mayo is the best of both worlds.
While I am a huge fan of traditional chimichurri, sometimes you are looking for more of a sandwich spread or creamy dip. That's what makes this so good - you get freshness and creaminess!
Why This Recipe Works
- It's ultra easy to put together, literally taking less than 10 minutes from start to finish.
- It's versatile and can be used on anything from kabobs to sandwiches to tacos!
- The mayo adds the perfect creaminess to offset the tart intensity of the chimichurri.
- Can easily be made ahead of time.
- It's virtually impossible to ruin this recipe!
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
I recommend using fresh cilantro, parsley and basil for the best results. Dried herbs don't hold the same freshness and flavor.
Fresh lemon juice is also recommended as the bottled does not have the same fresh flavor.
Step By Step Instructions
Combine everything except the olive oil and mayonnaise in a food processor.
Pulse until a slightly chunky paste forms (it's ok if it is a little chunky).
Stir in the mayonnaise and olive oil and let it sit for 2 hours for the flavors to meld.
- Substitute white wine vinegar for red wine vinegar if needed.
- Use both the stems and leaves of the fresh herbs for the best flavor.
- Do not add the olive oil or mayonnaise to the food processor - they should be stirred in afterwards.
- Letting the mayo sit 2 hours after making it allows the flavor to meld together.
- Always use fresh herbs for the best flavor and texture.
- Add additional salt and/or lemon juice if needed after tasting.
- You can substitute yogurt or sour cream also for a slightly different flavor.
- For some extra heat, you can throw in half (or whole) jalapeno or other hot pepper.
- It's great serve as a dipping sauce for these recipes:
- Beef empanadas or vegetarian empanadas
- Crispy roasted potatoes or sous vide potatoes
- Air fryer garlic bread
- As a sauce for these Instant Pot chicken fajitas or these leftover turkey fajitas
- Smear it on your bagel breakfast sandwich or on this Brazilian pizza.
- Use it as a dip for these alligator bites, crab cakes, or air fryer mozzarella sticks.
- Add a couple sun dried tomatoes or olives to give it a Mediterranean flair.
- Add a teaspoon of smoked paprika for added smokiness to the mayo.
- Use it as a salad dressing or a dip for crudites.
Frequently Asked Questions
Chimichurri mayo is basically chimichurri sauce mixed with mayonnaise to make a creamy chimichurri dip or spread.
Traditional chimichurri is made with parsley, garlic, olive oil and vinegar. It originated in South America and is often served with grilled meats, seafood and vegetables.
It has a bright, fresh, tart taste to it with just the perfect touch of sweetness. It is a very lively sauce!
Store leftovers in the fridge for 3-5 days. I don't recommend freezing as the mayonnaise can start to separate.
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- Combine everything but the olive oil and mayonnaise in a food processor.
- Pulse until a chunky paste forms (it's ok if it is a little chunky).
- Stir in the mayonnaise and olive oil and let it sit for 2 hours for the flavors to meld. Serve.