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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.
Serves: 4 - 6
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.
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.
This recipe was first published in August 2005.