Argentina's Chimichurri is an uncooked delicacy

1. Combine the herbs (parsley and dry oregano) in a bowl and add the garlic, chilli flakes, white vinegar and salt.

2. Add the oil in a thin stream little by little, and season with pepper. Taste and add a little extra vinegar or dried chilli if needed.

3. Cover and set aside for at least 30 minutes. This will allow the flavours to set in.

4. Serve as a dip or spread on meat.

Note: It is best advised to eat it the day it's made. Leftover sauce can be stored in the fridge for a maximum of 2 days.