Vinegar-Free, No-Mayo Chimichurri

     Chimichurri  is a beautifully green, intensely flavored sauce that is delicious on any kind of grilled food and on potatoes and rice. It keeps me from missing steak sauce and all its fermented, corn syrupy allergenicity. 


     The classic recipe requires little tweaking: I replace the usual vinegar with lime juice to avoid traces of corn and yeast. The addition of cilantro is untraditional for this Argentinean delicacy, but a lot of people like it.

     4 cloves garlic

     1 c. olive oil (See Oil in the Glossary)

     2 c. firmly packed parsley leaves (replace up to ¼ c. 

          with cilantro, if desired) See Produce in the Glossary

     2 Tb. firmly packed oregano leaves (See Produce in

          the Glossary ) or a good sprinkle of dried 

          oregano leaves (See Spices in the Glossary)

     1 tsp. salt (See Salt in the Glossary)

     1/2 tsp. ground black pepper (See Spices in the Glossary)

     ¼ c. freshly squeezed lime juice (See Juice in the Glossary)

     (optional) sprinkle of red pepper flakes or cayenne

           (See Spices in the Glossary)

     Put all the ingredients in a food-processor and process until the garlic is thoroughly blended in. Chimichurri is meant to have some texture: it should not be pureed.  Do not make it in a blender.