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Combine the parsley, oregano, garlic, salt, and red pepper flakes in a small food processor, and pulse several times until well-chopped, but not pureed.
Transfer the chopped herbs to a bowl, and whisk in the olive oil and red wine vinegar. Taste for seasoning and add more salt if needed.
Ideally, let the chimichurri rest in the fridge for at least a few hours before serving, to allow the flavors to meld. Then serve and enjoy!