Begin by rinsing the fresh parsley and cilantro under cold water to remove any dirt.

Pat the herbs dry, remove the thicker stems, and retain the leafy parts.

In a food processor, add the prepared parsley, cilantro, and minced garlic.

Add dried oregano, red pepper flakes, salt, and pepper. Pulse on high for 10-15 seconds until roughly chopped.

Pour in olive oil, red wine vinegar, and lemon juice. Blend for another 10 seconds until well combined but slightly chunky.

Taste the chimichurri sauce and adjust seasoning with more vinegar, salt, or pepper as needed.

Transfer the chimichurri sauce to a clean jar or bowl. Refrigerate if not using immediately.