A vibrant and zesty Argentine-style green sauce perfect for grilled meats, vegetables, and sandwiches.

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In a medium bowl, combine parsley, cilantro (if using), garlic, and oregano.
Add olive oil, red wine vinegar, lemon juice (if using), red pepper flakes, salt, and pepper.
Stir well until all ingredients are evenly mixed.
Let the sauce rest for at least 10 minutes to allow flavors to meld.
Serve at room temperature alongside grilled steak, chicken, fish, vegetables, or use as a marinade or condiment.
Store any leftovers in an airtight container in the refrigerator for up to 1 week.

For a smoother texture, pulse ingredients briefly in a food processor.
Adjust garlic and red pepper flakes to suit your heat preference.
If sauce seems too oily, balance with a splash more vinegar or lemon juice.
Make ahead: Chimichurri often tastes better the next day once flavors have fully developed.