Watching Messi in the World Cup final? Celebrate with Argentina's iconic green sauce

Football may be what first comes to mind when you think of Argentina, but there's another national favourite worth knowing. Chimichurri is the country's iconic herb sauce, traditionally served with grilled meats at an Argentine asado.

Fresh, garlicky and tangy with a hint of heat, it's incredibly easy to make and takes just a few minutes to prepare. Let it rest for half an hour, and you'll have a flavour-packed sauce that's perfect for everything from steak and grilled chicken to roasted vegetables and crispy fries.

Ingredients

• 50 g coriander leaves, finely chopped
• 50 g parsley, finely chopped
• 10 g garlic, minced
• 1-2 green chillies, finely chopped
• 5 g red chilli flakes
• 5 g salt, or to taste
• 80 g extra virgin olive oil
• 20 g red wine vinegar
• Juice and zest of 1 lemon

Preparation

• Finely chop the coriander and parsley and transfer them to a mixing bowl.
• Add the minced garlic, chopped green chillies, red chilli flakes and salt.
• Pour in the olive oil and red wine vinegar.
• Add the lemon juice and zest, then mix everything well until combined.
• Let the chimichurri rest for at least 30 minutes so the herbs soften and the flavours meld together.
• Serve with grilled steak, chicken, fish, prawns, roasted vegetables or as a dip for crusty bread and fries.

Tips

• Fresh parsley is the key ingredient in traditional Argentine chimichurri. The addition of coriander gives this version a fresh twist.
• Adjust the chillies and chilli flakes to suit your preferred spice level.
• Store leftover chimichurri in an airtight container in the refrigerator for up to four days. Bring it to room temperature before serving for the best flavour.