Make the vinaigrette. In a bowl or jar, combine the olive oil, red wine vinegar, fleur de sel, and black pepper. This rich, balanced vinaigrette is the base every chimichurri needs.

Prepare the parsley. Cut the leaves from a bunch of fresh parsley and discard the stalks. Chop the leaves as finely as you can with a chef's knife until you have about ½ cup. Do not use a blender, since hand chopping keeps the texture that makes a homemade chimichurri stand out.

Chop the garlic. Finely chop one garlic clove and add it to the bowl. One clove is enough. Too much garlic will overpower every other flavor in the sauce.

Add the dried herbs and heat. Stir in the dried oregano and the red chili flakes. Adjust the chili flakes up or down depending on how much heat you want.

Combine everything. Close the lid on your jar or cover the bowl, then shake or stir well until the ingredients are fully mixed.

Let it rest. Set the chimichurri aside for at least 2 to 3 hours before serving so the garlic and dried herbs can fully mix into the rest of the flavors.

Store any leftovers in the fridge for 4 to 5 days. The flavor peaks around the half day mark, then gradually fades as the fresh ingredients age.