Easy Creamy Chimichurri Sauce

Pulse all ingredients (parsley, cilantro, minced garlic, dried chives, dried oregano, crushed red pepper flakes, red wine vinegar, cold pressed extra virgin olive oil, salt, and pepper) into a Vitamix or food processor until desired consistency. Refrigerate for at least 1 hour. Before serving, take the chimichurri out of the fridge 1/2 hour prior so it comes up to room temperature. To prevent discoloration, place it in an airtight container with a thin layer of olive oil over the top. It keeps for at least a week in the fridge.