Finely chop the parsley and garlic and add these to a bowl.
Mix through the vinegar, olive oil, salt, and red pepper flakes. Taste and add any extra vinegar or salt if it needs it, or make it a bit more saucy by adding extra oil and vinegar.
Serve right away, or the next day, or pack into a jar, cover with a layer of oil, and store, covered, at fridge temperatures for a few days.
Serve chimichurri on the side of steak, burgers, hard boiled eggs, fried eggs, and egg dishes of all kinds, as a dip with flatbread, and just pretty much anywhere! Use it as a sandwich ingredient, mix it through cooked grains such as rice or pot barley as a kind of grain salad, or mix it through some cooked whole lentils or chickpeas.
