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    This is the ideal barbecue sauce, a pungent mix of parsley, onion and garlic, with olive oil and lemon juice. On the Argentinian pampas, the gauchos eat it with an asado: meat (typically a whole bullock) roasted over an open fire.

    • Preparation time: 10 minutes plus overnight infusing
    • Total time: 10 minutes plus overnight infusing

    Serves: 4 - 6


    • 20g pack flat-leaf parsley, destalked and chopped
    • 1 small red onion, finely chopped
    • 4 garlic cloves, finely chopped
    • 1-2 thyme sprigs, finely chopped
    • Juice of 2 lemons, plus the finely grated zest of 1
    • 450ml olive oil


    1. Put all the ingredients into a screw-top jar, cover, and shake together well. Leave to infuse in the fridge overnight.

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    Serving tips

    This is perfect with a crown roast of lamb or with anything from the barbecue; I love it with roasted sweetcorn. It also makes a lovely dip for asparagus or any plain-cooked vegetables and is sublime on new potatoes.

    Drinks recommendation

    New Zealand Pinot Gris has a zippy acidity that would be perfect here, but also a residual sweetness that will chime in with the sweetcorn.


    Average user rating

    5 stars