Easiest Ever Creamy Chimichurri

In a blender or food processor, combine 1 bunch parsley, 1 bunch cilantro, 5 tbsp minced garlic, 3 tbsp dried chives, 2 tsp dried oregano, 1 tsp crushed red pepper flakes (optional), 1/2 cup red wine vinegar, 1 cup extra virgin olive oil, Kosher salt to taste, black pepper to taste, and 1/2 to 3/4 cup mayo or sour cream. Blend until smooth but still a little textured. Taste and adjust salt, pepper, or vinegar as needed. Serve at room temperature. To store, refrigerate with a small layer of olive oil over the top to prevent discoloration.