Chimichurri originally comes from the Rio de la Plata, Argentina and is very green but completely delicious: sweet, sharp and fresh with a hint of heat.
Place your parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper in a food processor. Blitz until finely chopped for about a minute. Whilst still blitzing add the oil in a steady stream. As with all sauces, it is best to refrigerate at minimum for a couple of hours to allow the flavours to blend. Ideally leave overnight.