Chimichurri Sauce

Mince the garlic into a paste. Hit each clove with the flat of a kitchen knife to release the skins. Roughly chop the garlic using a rocking motion, then sprinkle with a pinch of salt. Continue rocking until finely minced. Finally, drag the blade of the knife backwards against the cutting board to press the garlic into a paste. Add to a medium bowl with the red wine vinegar.

Rinse the parsley and oregano well to remove any grit. Roll the herbs into a tight bundle and then finely chop them. Continue to chop with a rocking motion until the herbs are finely minced.

Add the herbs to the bowl with the garlic and vinegar. Stir in the olive oil, red pepper flakes, salt, and pepper.

Taste the sauce and adjust the seasoning, red pepper flakes, and vinegar to oil ratio to taste.