Rinse the fresh parsley and cilantro under cool water, pat dry, and remove thick stems.

In a food processor, add chopped parsley, cilantro, garlic, oregano, red pepper flakes, salt, and pepper. Pulse for 10-15 seconds.

With the processor running, slowly drizzle in olive oil, followed by vinegar and lemon juice. Pulse until combined but slightly chunky.

Taste and adjust seasoning with more vinegar, salt, or red pepper flakes if desired.

Transfer to a container and let it sit for 10 minutes before serving or refrigerate for up to a week.