Low FODMAP Chimichurri Aioli
Creamy, herby, and just a little smoky, this chimichurri aioli is the kind of condiment that makes everything it touches taste more exciting. The base comes together in a food processor — egg yolks, lemon juice, Dijon, and a slow drizzle of olive oil — building into a thick, glossy sauce that holds its shape beautifully. Traditional chimichurri and aioli both lean heavily on raw garlic, which is a classic trigger for sensitive digestive systems, but this version swaps in garlic-infused olive oil to deliver that deep, savory flavor without the problematic fructans. The herb blend of fresh flat-leaf parsley and oregano, brightened with red wine vinegar and a whisper of smoked paprika, gets pulsed right into the aioli base so every bite carries those vivid green flecks. A short rest in the fridge lets the flavors bloom and meld, so the finished sauce tastes far more complex than the effort involved. It makes eight generous servings, so it's ideal for a cookout spread, a grain bowl bar, or just keeping a jar in the fridge all week for dipping, drizzling, and spreading on everything in sight.
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Learn more →Ingredients
8 servings
For the aioli base
- 2 pasteurized egg yolks
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ½ tsp fine salt
- ¾ cup light olive oil or neutral oil
For the chimichurri blend
- 2 tbsp garlic-infused olive oil
- 1 cup fresh flat-leaf parsley leaves, tightly packed
- 2 tbsp fresh oregano leaves (or 2 tsp dried oregano)
- 2 tbsp red wine vinegar
- ½ tsp crushed red pepper flakes
- ¼ tsp smoked paprika
- ¼ tsp black pepper
Instructions
- 1
In the bowl of a food processor, combine the pasteurized egg yolks, lemon juice, Dijon mustard, and fine salt. Pulse 4–5 times until the mixture is pale yellow and slightly thickened.
- 2
With the processor running, pour the light olive oil in a very thin, steady stream through the feed tube — start with drops for the first 30 seconds, then increase to a thin thread. Continue until all 3/4 cup of oil is incorporated and the mixture is thick and creamy, about 2 minutes total. The aioli should hold a ribbon when the blade stops.
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