Dubious snags and beer-soaked onions simply won't cut it now the humble barbecue has evolved into a more adventurous affair.
½ bunch coriander, leaves picked
½ bunch flat-leaf parsley, leaves picked
Salt and pepper
1 tsp ground cumin
1 tsp chilli powder
2 cloves garlic
2 French eschalot, peeled
250ml olive oil
1 tbsp red-wine vinegar
This vibrant green Argentinian sauce works well with barbecued steaks, chicken or lamb. Drizzle over meat on a platter, or serve in individual pots for dipping.
Place the herbs, spices, garlic, eschalot and olive oil in a food processor and blend until combined. Stir in the red-wine vinegar and season with salt and pepper.
This sauce will keep, refrigerated and covered with a little olive oil, for up to four days.