Chimichurri, originally from Argentina, is a very popular green sauce served with all kinds of grilled meats. It is quite simply delicious, and most people – once they have tasted it – admit to eating it on everything, not just meats. The acid in the sauce will turn the herbs a faded green after a couple of days, so eat is as soon as possible after making it and freeze any leftovers. The herbs are traditionally chopped by hand, which can seem quite tedious, but does ensure a lovely texture. If you are pressed for time, though, use a food processor.