Ingredients

Method

• 50 g coriander
• 20 g mint
• 2 garlic cloves
• 1 green chilli
• 1 lemon, juiced
• ½ cup olive oil
• 1 t salt
• 1 T red wine vinegar

Method

Ingredients

Blend all the ingredients in a food processor or blender until smooth.

Cook's note: “I always do a green sauce with red meat – chimichurri with lamb, or a hot salsa verde with rare steak.” – Kate Wilson, Editor-in-chief of TASTE.

Find more sauce recipes here.

Photograph: Robbert Koene
Food assistant: Kate Ferreira