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cilantro aioli

Cilantro Aioli (Homemade Cilantro Mayo, Paleo, Keto)

  • Author: Cristina Curp
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 12 ounces 1x
  • Category: Sauce
  • Method: Food Processor
  • Cuisine: Cuban


Creamy and Fresh Homemade Cilantro Mayo (Paleo, Whole30, Nightshade Free)!



  • 1 cup chopped cilantro (stems and all)
    3 cloves garlic
    juice of 1 large lemon
  • 1/2 teaspoon lemon zest
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon fine salt
  • 3 large egg yolks
    1 1/4 cup avocado oil


  1. In food processor combine cilantro, garlic, lemon, zest and salt. Pulse to combine.
  2. Add in yolks and turn it on.  While it’s running drizzle in the oil, in a needle thin stream until it’s emulsified.
  3. Now, my usual tips for successful aioli is: make sure everything is room temp before starting and sometimes only adding some of the lemon at first and the rest after it’s emulsified helps. But, I threw this together last minute with straight from fridge eggs and all… and it came out great! So maybe the Mayo Gods were smiling upon me! Remember to use the proper accessory to drizzle in the oil, the tube that fits in the hold of your food processor meant for making thin streams.


  • Serving Size: 1 tablespoon
  • Calories: 108
  • Fat: 12g
  • Carbohydrates: 1g
  • Fiber: 0.2g
  • Protein: 1g

Keywords: cilantro aioli