Argentinian Chimichurri Sauce (Big Batch)

In a food processor, pulse the herbs (parsley, oregano), garlic, and spices (chili flakes, pepper, salt) until finely chopped. Pour the mixture into a bowl and stir in the extra virgin olive oil. Let the Chimichurri sit at room temperature for at least 30 minutes before serving to allow the flavors to meld. Serve as a condiment with grilled and smoked meats, fish, or poultry.