Gather all your ingredients together.
First, wash and dry your herbs.
Use a salad spinner to dry the herbs.
It is very important to dry the herbs thoroughly. This helps prevent molding and increases the shelf life of the sauce.
To your processor, add the parsley, dried oregano, cilantro, shallot, garlic, red wine vinegar, lemon juice, red pepper flakes and salt.
Now, pulse this a few times to shred the mixture.
When the herbs etc have been shredded, with the food processor running on slow speed, slowly drizzle in the extra virgin olive oil.
Once you have added all the olive oil, stop the processor.
Now, pulse the mixture twice or thrice.
Our Chimichurri cilantro sauce is now ready.
Transfer this to a sterilised air tight glass jar.