Name: CREAMY Chimichurri Aioli (No Cilantro)
Cook time: 5 min
Total time: 10 min
Ingredients: 1/2 cup flat-leaf parsley (finely chopped (13 grams)); 2 cloves garlic (finely minced or grated); 1 teaspoon dried oregano; 1/4 teaspoon ground black pepper; 1/8 teaspoon salt; 1 Tablespoon red wine vinegar; 1/2 cup mayonnaise

Jump to Recipe Print Recipe

This no cilantro chimichurri aioli is the perfect creamy chimichurri sauce for sandwiches, as a dipping sauce, and many more! It might sound fancy, but it’s so easy to make!

A bowl of chimichurri aioli dipping sauce on a wooden board, with its ingredients around it.

Ingredients and Substitutions

Flat-leaf parsley: Also known as Italian parsley, it’s the main ingredient in our chimichurri. So no cilantro needed; perfect for those who simply don’t like cilantro!
Garlic: Use fresh garlic for the best chimichurri flavor. But you can sub 1 garlic clove with 1/8 teaspoon garlic powder if you’re in a pinch.
Oregano
Black pepper: Ground black pepper mixes better, but feel free to use freshly cracked pepper too.
Salt
Red wine vinegar: Stick with red wine vinegar for an authentic chimichurri.
Mayo: Use my 3-minute mayo for an oil-free version, but any other mayo works.
- If you’re out of mayo but have olive oil at hand, make my spicy chimichurri sauce instead!

Ingredients for chimichurri aioli on a white marbled background with labels.

Step-by-step Instructions

First up, finely mince your parsley. You can use a food processor but I find that chopping it using the good old knife and chopping board takes less time overall, given that cleaning a food processor can be quite an effort!

Then mix everything in a small bowl, then let the chimichurri aioli sit for at least 5 minutes for the flavor to meld together. Enjoy!

A bowl containing ingredients for creamy chimichurri dipping sauce.

A bowl of creamy chimichurri sauce with a spoon digging in.

Top Tips

If your garlic is old and has sprouted (even if the green stem is still inside the garlic and has not sprouted out of the garlic), you can still use the garlic but discard the sprout. This sprout gets bitter and spicy in aiolis.
- You can read more about sprouted garlic in this Eating Well article.
Store leftover chimichurri dipping sauce in an airtight container in the fridge for up to 5 days.
- Note that the garlic flavor might get more intense, so if you plan to meal prep this sauce, you might want to start with 1 clove of garlic.
If you’d like a spicier version, try my creamy chimichurri mayo instead!

Creamy chimichurri sauce without cilantro being dripped from a spoon onto a white bowl.

Serving Suggestions

This creamy chimichurri sauce is great as dips! Pair it with some adobo fries, or try my masala fries for an Indian twist. Or simply add it to your charcuterie board.

It also works great as a spread in wraps or hearty veggie sandwiches and when served with my tandoori roasted veggies!

A bowl of chimichurri aioli with a spoon on it to show the herbs.

FAQ

Chimichurri has a fresh, tangy, and garlicky flavor with a hint of earthiness from the herbs.

No, chimichurri and pesto are different. Chimichurri is vinegar-based (closer to a vinaigrette) and uses parsley as its main herb, while pesto is creamier (closer to a spice paste) and uses olive oil and basil. Furthermore, chimichurri originated in Latin America while pesto originated in Italy.

Chimichurri isn’t typically spicy, but you can add red pepper flakes (like in my chimichurri mayo) or jalapeño (like in my spicy chimichurri sauce) to add some heat.

Yes, letting chimichurri rest for a few hours up to overnight helps the flavors meld together for the best taste.

Nope I don’t find it necessary since this is a creamy mayo. This also means that you can keep it whole food plant-based if you are using my tofu or cashew mayo as the base!

A bowl of creamy chimichurri sauce with its ingredients scattered around.

Want More Herby Goodness?

For more of that classic parsley and garlic combo, make this no-butter garlic bread or chimichurri potatoes.

If you like basil, try my basil aioli (which uses fresh basil leaves), pesto aioli, or my pesto mayo for a milder flavor.

And if you are a fan of parsley and beet, I bet this beet tartare will be your next favorite recipe!

CREAMY Chimichurri Aioli (No Cilantro)

Creamy chimichurri aioli without cilantro in a small bowl with a spoon.

This no cilantro chimichurri aioli is the perfect creamy chimichurri sauce for sandwiches, as a dipping sauce, and many more!

Jem @ The Fruity Jem

Cook Time 5

Chill Time 5

Total Time 10

Serving Size 8 Tablespoons

Ingredients

½ cup flat-leaf parsley finely chopped (13 grams)
2 cloves garlic finely minced or grated
1 teaspoon dried oregano
¼ teaspoon ground black pepper
⅛ teaspoon salt
1 Tablespoon red wine vinegar
½ cup mayonnaise use my 3-minute mayo for an oil-free version, but feel free to use any mayo! (120 grams)

Instructions

Combine all the ingredients together in a small bowl, then stir until well combined.
1/2 cup flat-leaf parsley, 2 cloves garlic, 1 teaspoon dried oregano, 1/4 teaspoon ground black pepper, 1/8 teaspoon salt, 1 Tablespoon red wine vinegar, 1/2 cup mayonnaise
Let it sit for at least 5 minutes for the best flavor, though ideally for at least 1 hour. Enjoy!