Preparation

• 
  In a medium bowl or jar, combine the parsley, oregano, garlic, salt, black pepper, and red pepper. Add the oil and vinegar* and mix well. Store covered for a couple of days and use before the herbs start to turn brown.
  
  Note: *
  Make chimichurri up to 4 days in advance but do not add the vinegar as the acid will brown the green herbs. Bring it to room temperature and add the vinegar a few hours before serving.