— FRED GRUBER

That's actually something you can do pretty easily with a Chimichurri recipe. Now, there are other recipes that might be a little harder. Now, specifically a chimichurri is you typically like an herb. Um, the Spanish herb sauce, and it's usually parsley, sometimes put people put cilantro or basil in it, but primarily it's parsley forward and it's usually has a lot of oil in it. And then, um, you know, onions or green onions or something like that, sometimes people put red pepper in it as well. Now, the great thing about doing an oil free version of this is you still get all the herbs that really stand out in that. Now the fat actually does help, um, get that flavor profile across a little bit more. But because there's so many herbs in this and it's almost like a paste instead of a sauce, you can actually get away by just using vinegar instead. So I would probably go with a lighter vinegar, like a red wine vinegar and maybe like you could do a balsamic if you're willing to pop out a little bit of sweetness in the flavor as well too. But a red wine vinegar would actually be a nice substitute. So instead of using the oil, um, I'd go with maybe a red, uh, like a red wine vinegar. Um, you could do one that's non-alcoholic based vinegar as well too, if you'd like to do that. Um, but just balsamic, if you're using it we'll just kind of bring out a different flavor profile a little bit, giving a little more sweet notes to it too. Um, now you're not gonna use like a one-to-one ratio on your vinegar versus oil. So if it's asking for say, two tablespoons of oil, I might try maybe one, uh, tablespoon of, or if it's one two tablespoons of oil, maybe one tablespoon of red, uh, red vinegar. So red wine vinegar. Um, now you'd want to experiment with that a little bit. I typically do the chimichurri or I'll blend up the herbs and everything first and then add the liquid and maybe a little bit of lime juice or lemon juice would be good in that too, so it's not just all the vinegar forward. Um, um, and that's gonna actually be a nice kind of sauce to be able to coat any of the dishes you're looking to do. So that's probably what I would do for the, the no oil chimi cherry recipe. Um, it's just a, a nice little, you know, way to be able to add lots of flavor to a dish. Good luck with that