Wash the fresh parsley thoroughly and pat it dry.

Roughly chop the parsley before adding it to the food processor.

Place the chopped parsley, minced garlic, olive oil, red wine vinegar, and red pepper flakes into the food processor.

Pulse the mixture until it is well combined but still slightly chunky.

Taste your chimichurri and add salt and pepper as needed.

If the chimichurri feels too thick, add a little more olive oil or vinegar.

Transfer the chimichurri to a storage container.

Allow the chimichurri to sit for at least 10 minutes before serving.