Classic Chimichurri Sauce

1.Roughly chop the parsley, cilantro, and oregano leaves.

2.In a food processor or blender, combine the parsley, cilantro, garlic, oregano, red pepper flakes, red wine vinegar, salt, and black pepper. Pulse until finely chopped.

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

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

5.Transfer the chimichurri sauce to a bowl or jar.

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

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