Some pairings are iconic for a reason, like that historic PB&J, or tomato and basil, or that yummy ketchup and fries. But there’s one sleeper hit in the sauce world you have probably overlooked, and it’s about to change how you plate everything from shrimp skewers to grilled steak. Meet chimichurri aioli: the genius mashup of two classic condiments that elevates the whole experience for seafood and grilled meats.
Let’s break it down. Chimichurri is the sharp, herby Argentinian sauce made with parsley, garlic, vinegar, olive oil, and red pepper flakes. It’s punchy, fresh, and known for bringing life to anything grilled. Then there’s aioli: creamy, garlicky, and mayo-adjacent — but fancier. Put them together and you get chimichurri aioli, a sauce that’s at once bright and rich, zippy, and smooth: the flavor equivalent of a power ballad with a drum solo.
So how do you make it? Easy. Whip up a quick chimichurri (or grab a high-quality pre-made one — we won’t judge), then stir it into your favorite aioli or mayonnaise. You can eyeball the proportions depending on your mood, but a good starting point is equal parts of each. Want it tangier? Add a little extra vinegar or lemon juice. Need more heat? A pinch of your go-to smoked paprika or a few dashes of hot sauce won’t hurt.
Chimichurri aioli: bright, creamy, and born for the grill
What you get is a sauce that clings like aioli but bursts with the herbal punch of chimichurri. Slather it on that perfectly grilled, moist swordfish, dollop it over those yummy lamb chops, swipe it across the bottom of a steak sandwich, or serve it as a dip for roasted potatoes or crispy shrimp. It works hot, cold, on a plate, or straight off a spoon (no shame). You will start inventing dishes just to give it a reason to show up.
In many ways, chimichurri aioli echoes classic Mediterranean sauces like Spanish salsa verde or Italian tonnato, both of which balance fat with brightness. But this version has a distinctly Latin American flair that feels fresher, more casual, and grill-ready. It’s the ultimate summer condiment: unfussy, crowd-pleasing, and deeply versatile.
If you are meal-prepping, chimichurri aioli also holds up well in the fridge for a few days, so make a jar and watch it disappear. Your weekday chicken thighs, grilled vegetables, and leftover fish tacos will all thank you. Bottom line: If your condiment shelf is looking a little predictable, give this dynamic duo a spin. Chimichurri aioli isn’t just a sauce, it is a shortcut to making anything you grill taste like it came off a restaurant menu. So grab a spoon, light the grill, and let your new favorite flavor combo do the heavy lifting.
