Chimichurri Sauce in 15 Minutes

Instructions:

1. Mince the parsley and oregano. Use a rocking motion with your knife to keep the cuts clean. Transfer these to your bowl.
2. Add the minced garlic, red pepper flakes, salt, and pepper. Note: This is where the base flavor is built.
3. Press the garlic into the salt using the back of a spoon. Do this for about 30 seconds until it looks like a coarse paste.
4. Whisk in the red wine vinegar and lemon juice. Stir until the herbs are fully moistened and the color brightens.
5. Pour in the olive oil gradually. Whisk constantly until you have a chunky, glossy emulsion.
6. Stop stirring once the oil is incorporated. You want the Chimichurri Sauce to remain chunky, not smooth.
7. Let the sauce rest at room temperature for 20 minutes. Wait until the garlic smell mellows out before serving.
8. Taste and add a pinch more salt if the acidity feels too sharp.