Step 1

In a mini food processor (see note), add shallot and garlic and pulse until no large chunks remain.

Step 2

Add olive oil, red wine vinegar, salt, and red pepper flakes. Pulse 1-2 times to combine.

Step 3

Add parsley (tearing into pieces if needed) and oregano.

Step 4

Pulse until no large pieces remain, but still chunky. Try not to over-process the chimichurri.

Step 5

Serve over roasted vegetables, fish, chicken, pork, steak, or potatoes. Serving size: 2 tablespoons.