Start by rinsing and drying the fresh parsley and cilantro. Remove the thick stems and place the tender leaves in your food processor.

In the food processor, add the fresh herbs, peeled garlic cloves, dried oregano, red pepper flakes, salt, and black pepper. Pulse for 15-20 seconds until roughly chopped.

Pour in olive oil, red wine vinegar, and fresh lemon juice to the herb mixture. Pulse again for 10-15 seconds until combined but still slightly chunky.

Taste the chimichurri sauce and adjust seasoning with more salt, pepper, or red wine vinegar if necessary. Pulse briefly to incorporate.

Transfer the sauce to a bowl or airtight container. Drizzle over grilled meats or veggies, or refrigerate for future use.