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Chimichurri Aioli

  • Yield: about 1 cup 1x


Herby, zesty, tangy, creamy. Chimichurri and Aioli are better together. Use as a dip or a sauce. But mostly, use on everything.


  • 3/4 c. cilantro, destemmed
  • 1 green onion, very roughly chopped
  • 2 cloves garlic
  • 1 tbsp. lime juice
  • 1 tbsp. red wine vinegar
  • thumptip of a jalapeño
  • 1/2 tsp. kosher salt
  • 1/4 c. olive oil
  • 3 tbsp. good quality organic mayo


  1. Into a high-powered blender or food processor, add cilantro, green onion, garlic, lime juice, vinegar, jalapeño, and salt. Pulse for about 30 seconds until everything is broken down to the same size.
  2. Add in olive oil and blend until evenly combined and speckled.
  3. Add in mayo at the last second and blitz until just combined. Store covered in the fridge for a week.


Easily a vegan sauce with vegan mayo.

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