---------- Recipe via Meal-Master (tm) v8.02
  Categories: Argentina, Condiments, 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.
   From “Wild About Saffron++A Contemporary Guide to an
   Ancient Spice”, by Ellen Szita.  Published by Saffron
   Rose, 28 John Glenn Circle, Daly City, Ca., 94105.
   Posted by Stephen Ceideberg; March 30 1993.