Finely chop the fresh parsley using a rocking motion technique
Place chopped parsley into a bowl or container
Mix in olive oil and red wine vinegar in a 3:1 ratio
Grate in one clove of garlic
Add dried oregano and chili flakes
Season with salt and freshly ground black pepper
Mix thoroughly until well combined
Let rest in the refrigerator for at least a couple of hours, ideally overnight
Serve on meats, tacos, pasta, or other dishes
