Title: Argentine marinade
 Categories: Argentina, Condiment, Ceideburg 2
      Yield: 1 Servings
 
    1/2 ts Saffron threads
    1/2 c  Virgin olive oil (1 20ml)
    1/2 c  White wine vinegar (1 20 ml)
      1    Spanish onion, diced
      2    Garlic cloves, pressed
    1/4 c  Parsley, chopped
      1 ts Thyme
      1 tb Lemon juice
           Salt & pepper
 
  An Argentine asado or barbecue is not authentic without this delicious
  marinade called chimichuri. it is similar to a multi spiced
  vinaigrette and is given an earthier tone with the addition of
  saffron.
  
  I serve this with poultry or shellfish and brush it on top of garlic
  bread before toasting.
  
  Powder threads and steep in lemon juice for 20 minutes.  Combine all
  ingredients with whisk and store in covered jar.