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Finely chop the basil leaves and transfer them to a medium bowl. Alternatively, pulse the basil a few times in a food processor until finely chopped, being careful not to puree it.
Add the minced garlic, dried oregano, salt, black pepper, and finely minced red chili pepper. Stir until evenly combined.
Pour in the red wine vinegar and olive oil. Stir until well combined and evenly distributed.
Allow the chimichurri to sit for at least 15–30 minutes before serving. This gives the flavors time to meld and develop.
Taste the chimichurri and adjust the seasoning as needed. Add more salt, vinegar, or chili pepper to suit your taste.
Spoon over grilled meats, chicken, seafood, roasted vegetables, sandwiches, or serve as a dipping sauce with crusty bread.