Name: Quick Chimichurri Mayo (Creamy Chimichurri Dip)
Cook time: 5 min
Total time: 10 min
Ingredients: 1/2 cup flat leaf parsley (finely chopped (13 grams)); 1/4 cup cilantro (finely chopped (7 grams)); 2 garlic cloves (finely minced or grated); 1 teaspoon dried oregano; 1 teaspoon red pepper flakes; 1/4 teaspoon ground black pepper (or freshly ground); 1/8 teaspoon salt; 1 Tablespoon extra virgin olive oil; 1 Tablespoon red wine vinegar; 1/2 cup mayo

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Creamy chimichurri mayonnaise, made with parsley and cilantro for a flavorful herby boost. It’s the perfect creamy chimichurri sauce for dipping and so much more!

Chimichurri mayonnaise dipping from a spoon to a white ramekin on a wooden coaster.

Ingredients and Substitutions

Fresh flat-leaf parsley: Also knows as Italian parsley, it’s the main ingredient for all chimichurri sauces!
Fresh Cilantro: Also known as coriander! Use more parsley if you’re not a cilantro fan.
Garlic: Sub 1 garlic clove with 1/8 teaspoon garlic powder if you don’t happen to have fresh garlic.
Dried oregano: Adds a warm, earthy note.
Red chili flakes: Adds a bit of heat. You do want chili flakes and NOT chili powder (like cayenne pepper).
Black pepper: Either freshly cracked or ground pepper works.
Salt: Our natural flavor enhancer!
Extra virgin olive oil: Although olive oil wasn’t really available to make chimichurri in the old days, it is now widely used since the flavor pairs great together!
- Regular olive oil works as a substitute.
Red wine vinegar: Adds zippy acidity! Please do not substitute the vinegar in this mayo as other vinegar simply doesn’t have the same depth.
Mayo: Our creamy sauce base! Use any store-bought mayo or my homemade tofu mayo for a healthier alternative.

Ingredients for creamy chimichurri sauce with parsley and cilantro, with labels.

Step-by-step Instructions

Finely chop your parsley and cilantro. I find that chopping it by hand is faster than using a food processor (since you would need to set up and clean up your food processor afterwards), but of course, you can also use a food processor to chop them up.

Then finely mince your garlic. Mix all ingredients in a bowl, let it sit for 5-10 minutes (optional), then enjoy!

All ingredients for chimichurri mayonnaise in a bowl.

Mixing all ingredients for our creamy chimichurri dipping sauce in a light grey bowl.

Top Tips

If your garlic has started to sprout inside (even before the green sprout appears out of the garlic), ALWAYS remove the sprout.
- Otherwise, your chimichurri mayonnaise might end up bitter and too spicy.
- This applies to all recipes where the garlic is eaten raw, like in aioli and pesto.
Chill your chimichurri mayo for 5-10 minutes to let the flavors meld. Simply make the sauce early so it can sit as you prepare the other dishes!

A bowl of chimichurri parsley cilantro mayo with a spoon held up.

Serving Suggestions

Burgers: Spread generously on mung bean patties or on your veggie smash burgers for a flavor boost.
Sandwiches: Like when making your vegan afternoon tea sandwiches.
Tacos: Use as a topping for tacos or burritos to add rich flavor.
Fries: Serve as a dipping sauce for crispy potato wedges, adobo fries, or garlic pita chips.
Roasted Veggies: Such as on this tandoori vegetable platter.
Grain Bowls or Salad Bowls: Add a dollop to grain or salad bowls for extra creaminess.

Close-up of chimichurri mayonnaise sauce with parsley and cilantro.

FAQ

My chimichurri mayonnaise combines herbs like parsley and cilantro, garlic, extra virgin olive oil, red wine vinegar, and mayo for a creamy twist on classic chimichurri sauce. Please refer to the Ingredients section above for more explanation and ingredients substitions.

Chimichurri is brighter and tangier than pesto, with a vinegar base instead of nuts and cheese, making it lighter and more herb-forward. For more info on this, refer to this Tasting Table article.

Please only use the tender stems and remove the tough stems. Otherwise, your chimichurri might end up being too fibrous and even bitter in some cases.

Although chimichurri is usually served with steak, they are also great with vegan dishes, like with burgers, grilled veggies, grain bowls, and sandwiches. Refer to the Serving Suggestions above for more info!

A bowl of creamy chimichurri sauce with parsley, oregano, and red chili flakes around.

Want More Chimichurri Recipes?

If you want a creamy chimichurri sauce without oil, try my chimichurri aioli. Or for a more traditional chimichurri, try my spicy chimichurri sauce which goes great when paired with my chimichurri French fries!