Add the fresh herbs, vinegar, oregano, garlic, chilli, salt and pepper to a food processor and whizz until well chopped. This should only take a few seconds.
Scrape down the sides of the blender then put it on a medium speed and slowly add in the olive oil. Leave to blend for about one minute.
Pour into a jar and store in the fridge. Remove from the fridge 10-15 minutes before using it, as chimichurri is best at room temperature.
Video
Notes
This will store in the fridge for up to a week or in the freezer for 2-3 months.The consistency of the sauce can be adjusted by adding more or less olive oil according to your preference. I've used ¾ of a cup, but this amount of herbs could take up to one cup of oil.