If using a food processor: Roughly chop the fresh parsley and oregano leaves. Place them into the bowl of a food processor along with the minced garlic, red pepper flakes, salt, and pepper.

Pulse the mixture 5-7 times until the herbs and garlic are finely chopped, but still have some texture. Avoid over-processing to maintain freshness.

Transfer the herb mixture to a small mixing bowl. Slowly whisk in the red wine vinegar until fully combined.

Gradually drizzle in the extra virgin olive oil while whisking constantly until the sauce emulsifies slightly and achieves a vibrant green color.

Taste the chimichurri and adjust seasoning if necessary—add more salt, pepper, or red pepper flakes based on preference.

For best results, cover and let the sauce rest at room temperature for at least 30 minutes before serving to allow the flavors to fully meld. Store leftovers in an airtight container in the refrigerator for up to one week.