In a mini food processor (see note), add shallot and garlic and pulse until no large chunks remain.
Add olive oil, red wine vinegar, salt, and red pepper flakes. Pulse 1 or 2 times to combine.
Add parsley (tearing into pieces if needed) and oregano.
Pulse until no large pieces remain, but still chunky. Try not to over-process the chimichurri.
Serve over roasted vegetables, fish, chicken, pork, steak, or potatoes.
If you prefer, chimichurri can be prepared without a food processor. Very finely chop the shallot, garlic, and parsley. Whisk the olive oil, vinegar, salt, and red pepper flakes until well-blended. Stir in chopped shallot, garlic, parsley, and oregano. Your chimichurri will be a bit more chunky in appearance.
Store in a covered container in the fridge for up to a week. Let come to room temperature before using if olive oil has solidified. Chimichurri can be frozen, too. Freeze in small containers for up to a month. If you'd like smaller portions, freeze in an ice cube tray. Once the chimichurri has frozen, take the cubes out of the tray and transfer to a freezer bag. Thaw before using.
Many chimichurri recipes call for much more garlic, up to 6 cloves. If you love garlic, feel free to add more! We prefer it more on the mild side.