Argentine Marinade

Argentine Marinade 1/2 teaspoon saffron threads 1/2 cup virgin olive oil (1 20ml) 1/2 cup white wine vinegar (1 20 ml) 1 Spanish onion, diced 2 cloves garlic, pressed 1/4 cup parsley, chopped 1 teaspoon thyme 1 tablespoon lemon juice salt & pepper

7 servings 5 minutes 5 mins prep 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.