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!
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.
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!
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!
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.
FAQ
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!
Quick Chimichurri Mayo (Creamy Chimichurri Dip)
Creamy chimichurri mayonnaise, made with parsley and cilantro for a herby boost. It's the perfect creamy chimichurri sauce for dipping and so much more!
Ingredients
- ½ cup flat leaf parsley finely chopped (13 grams)
- ¼ cup cilantro finely chopped (7 grams)
- 2 garlic cloves finely minced or grated
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- ¼ teaspoon ground black pepper or freshly ground
- â…› teaspoon salt
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon red wine vinegar
- ½ cup mayo make myÂ
3-minute homemade mayo  or use any other mayonnaise of choice (120 grams)
Instructions
- Add all the ingredients in a small bowl. Whisk to combine. You can already enjoy it as is, or let it sit for 5-10 minutes for the best flavor. Enjoy!1/2 cup flat leaf parsley, 1/4 cup cilantro, 2 garlic cloves, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, 1/4 teaspoon ground black pepper, 1/8 teaspoon salt, 1 Tablespoon extra virgin olive oil, 1 Tablespoon red wine vinegar, 1/2 cup mayo
Notes
- Check out the post above for expert tips & storage notes, ingredient substitutions, serving suggestions, FAQs, and other useful info!
