Add everything apart from the fresh herbs to a stand-up blender or food processor. Blend briefly before adding the herbs.
1/3 cup olive oil, 2 tbsp red wine vinegar, 1 garlic clove, 1 cup fresh mint leaves, 1/2 cup fresh parsley, 1/2 tsp salt, 1/4 tsp red chili flakes
Pulse until you have the desired consistency. Scraping down the sides with a spatula as needed. You're after a chunky rather than a smooth sauce.
Season to taste with salt and extra chili. Serve with steak or use it as a marinade or dipping sauce.
Notes
By hand:Alternatively, you can use a mortar and pestle to combine all ingredients.Freeze it: You can store the chimichurri in ice cube trays in the freezer for up to 3 months. Simply thaw them as needed at room temperature.Storage: Chimichurri can be stored in an airtight container in the fridge for up to 5 days. You can also store it in ice cube trays in the freezer for up to 3 months. Simply thaw them as needed at room temperature.