Chimichurri by any other name still tastes great. Like other recipes, it varies from place to place and each cook has a different method or ingredients. Still, all have merit and flavor.
Argentine Methods

Argentine Marinade (Chimichurri)
Prep time
Total time
Recipe type: Sauces
Cuisine: Latin-American
Serves: 1 batch
  • 1/2 teaspoon saffron threads
  • 1/2 Cup virgin olive oil
  • 1/2 Cup white wine vinegar
  • 1 Spanish onion, diced
  • 2 garlic cloves, pressed
  • 1/4 Cup parsley, chopped
  • 1 teaspoon thyme
  • 1 Tablespoon lemon juice
  • salt and pepper
  1. Powder saffron threads and steep in lemon juice for 20 minutes.
  2. Combine all ingredients with whisk and store in covered jar, refrigerated.
An Argentine asado or barbecue is not authentic without this delicious marinade called Chimichurri. It is similar to a multi spiced vinaigrette and is given an earthier tone with the addition of saffron.

Serve this with poultry, steaks or shellfish and brush it on top of garlic bread before toasting.

From "Wild About Saffron: A Contemporary Guide to an Ancient Spice", by Ellen Szita.

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