Easy | Servings: 8 | Ready In: 5 minutes | Yield: 1 cup Fresh parsley, oregano, and a pop of flavor from red wine vinegar come together in this oil-free recipe for traditional Chimichurri. This healthy vegan condiment pairs well with grilled or roasted vegetables like Oil-Free Roasted Rosemary Garlic Potatoes, Grilled Portobello Mushrooms, or Whole Roasted Argentinian Cauliflower. Ingredients ¼ cup roasted cashews 2 tablespoons red wine vinegar 1 teaspoon lemon juice 1 clove garlic 1 shallot, peeled and quartered 1 bunch flat-leaf parsley 2 tablespoons fresh oregano ½ teaspoon red chili flake ½ teaspoon salt ¼ teaspoon ground black pepper ¼ – ½ cup water, as needed How it’s Done: To make the Oil-Free Argentinian Chimichurri Sauce: Combine everything except the water in a blender. Add ¼ cup of the water and puree. Add more water, as needed, to reach a smooth, pourable consistency. Serve over your favorite roasted or grilled vegetables like Oil-Free Roasted Rosemary Garlic Potatoes, Grilled Portobello Mushrooms, or Whole Roasted Argentinian Cauliflower. Chef’ Katie’s Tips Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil is the most calorie-dense food. For this recipe, roasted cashews add rich, nutty flavor, while also bringing healthy fiber and key nutrients. You can substitute with other roasted nuts and seeds (pistachios, pumpkin seeds, or ½ an avocado are my favorites). For a less calorie-dense option, swap out the cashews for 1 cup of chickpeas. Raw Version: This version uses roasted cashews to add a layer of