On Sat, 26 Jul 2008 00:34:15 GMT, Orlando Enrique Fiol
> wrote:

>Hi all. I have tons of leftover chimichurri from an Argentinian grilling
>marathon with a friend last night. I'm wondering how best to preserve
>it? Keep it in the fridge, vacuum seal it or freeze it in ice cube
>trays? I imagine the fresh parsley, garlic and oil might make the
>aromatic blend susceptible to spoilage sooner than we can use it.

I would keep some in the refrigerator to play around with -- omelet,
bruschetta, flavor mayo or cream cheese for a sandwich spread or dip,
dress a potato salad. I would freeze the rest. I might try covering
some chicken breasts or fish filets with plenty of chimichurri and
freezing it in a freezer bag.

Tara