Step 1

In a small pot, bring the salt and 1 cup water to a boil. Remove from the heat and set aside to cool to room temperature.

Step 2

To a small bowl, add the parsley, oregano, garlic, chile flakes, olive oil, vinegar, and black pepper. Stir in the saltwater brine, then let the chimichurri sit at room temperature for at least 30 minutes and up to 3 hours. Use the chimichurri immediately, or transfer to an airtight container and refrigerate for up to 3 weeks.