country of origin: Argentina

1/2 cup olive oil
2 Tablespoons lemon juice
1/3 cup fresh parsley, minced
1 clove garlic
2 shallots (or 2 small onions), minced
1 teaspoon minced basil, thyme, or oregano (or mixture of these, if preferred) Salt and pepper to taste Procedure Combine all ingredients in a bowl and let sit for at least 2 hours before serving as a dip for empanadas or to marinate; baste meat for BBQ.