Chimichurri Aioli


Fresh. Herby. Vinegar-y. Creamy. Chimichurri Aioli is the perfect sauce for any sandwich and even tacos! Just take some to your next tailgate!

  • Prep Time

    5 minutes

  • Cook Time

    0 minutes

  • Total Time (with rest)

    5 minutes

The How To:



  • 1 bunch Cilantro
  • 1 bunch Flat Italian Parsley
  • 3 stems Oregano
  • 4 Garlic Cloves
  • 1 Red Onion (small)
  • 2 Jalapenos
  • 3/4 c. Red Wine Vinegar
  • 1/2 c. Olive Oil
  • 1 c. Mayo
  • 1 tsp. Burger Blend



  1. Cut stems off of Cilantro and Parsley. Take leaves off of Oregano stems.
  2. Rough chop Garlic Cloves, Red Onion, and Jalapenos.
  3. Place Cilantro, Parsley, Oregano, Garlic, Onion, Jalapenos, Backyard Burger Blend, and Vinegar into blender. Pulse until all ingredients are minced.
  4. Add Olive Oil and pulse. You want the oil to just start to emulsify.
  5. Pour into bowl and mix in Mayo. Chill for about 1 hour.
  6. Slather Sandwiches and MUNCH!


  • Leave Mayo out for awesome dipping sauce.
  • For a more classic Chimichurri, pulse all ingredients except Olive Oil. Pour mixture into bowl and then pour in the Oil. Mix until incorporated.
  • For more heat, leave seeds in Jalapenos. For less, remove. To really ramp it up, add Seranos or Habaneros.

Common Questions

1. I don't have a food processor. Will a blender work?

It can. A food processor is definitely the better option, but if you already have a blender, use it!