Ingredients

• 1 cup mayonnaise
• 1/2 cup cilantro
• 1/4 cup parsley
• 1/2 cup basil
• 1/3 cup olive oil
• 1 red chili or 1 teaspoon chili flakes
• 3 garlic cloves
• 2 shallots
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon coconut sugar
• 1 tablespoon red wine vinegar

Instructions

1. In a food processor or blender, combine the cilantro, parsley, basil, red chili (or chili flakes), garlic, shallots, lemon juice, salt, coconut sugar, and red wine vinegar.
2. Pulse or blend until the herbs and vegetables are finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified.
4. Add the mayonnaise and blend again until fully combined and smooth.
5. Taste and adjust seasoning, adding more salt or lemon juice if desired.
6. Transfer the chimichurri mayo to a bowl or airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.