Add cilantro, parsley, olive oil, lemon juice, red onions, garlic, red wine vinegar, dried oregano, red pepper flakes, salt and black pepper to a food processor or blender.
Pulse in short 1-second increments about 3-5 times. Serve immediately or store in an airtight container in the fridge.
Makes about 1 1/2 cups. This recipe will keep fresh in an airtight glass container in the fridge for about 1 week.Olive oil solidifies when cold so make sure to take the chimichurri out of the fridge beforehand and let it sit on the counter until it reaches room temperature. You can also run the container under warm water until the olive oil "melts" and becomes liquid again.