Finely chop the Fresh Parsley (2 cup).
Measure out the chopped parsley (2 cups) to make sure you have enough.
Mince the Garlic (3 clove).
Measure the Dried Oregano (3 tablespoon), Crushed Red Pepper Flakes (1 tablespoon), Sea Salt (1 tablespoon), and Ground Black Pepper (1 tablespoon).
Add the chopped parsley, minced garlic, and spices to a glass mason jar.
Pour the Water (1/4 cup) and Sunflower Oil (1 tablespoon) into the jar.
Add in the Red Wine Vinegar (1/4 cup).
Stir the chimichirri together. There is no need to shake. Cover and refrigerate. Let it sit for at least 24 hour, so the flavors have time to come together. It will hold for up to 2 weeks.