Classic Chimichurri Sauce

1Roughly chop the parsley, cilantro, and oregano leaves (1 tablespoon).

2In a food processor or blender, combine the parsley, cilantro, garlic (3 cloves), oregano, red pepper flakes (½ teaspoon), red wine vinegar (2 tablespoons), salt, and black pepper. Pulse until finely chopped.

3While pulsing, slowly drizzle in the olive oil (½ cup) until well combined and the mixture forms a loose sauce.

4Taste and adjust the seasoning if needed by adding more salt, pepper, or vinegar.

5Transfer the chimichurri sauce to a bowl or jar.

6Cover and refrigerate for at least 2 hours to allow the flavors to meld.

7Serve chilled or at room temperature as a condiment for grilled meats, vegetables, or as a marinade.