In a food processor or blender, place the fresh basil leaves, Italian parsley, rough chopped red onion, garlic cloves, red wine vinegar, fresh lemon juice, and crushed red pepper flakes. Secure the lid and pulse several times until the herbs are finely chopped.

With the processor running at medium speed, slowly drizzle in the olive oil to help emulsify the mixture.

After achieving the desired consistency, add sea salt and fresh cracked black pepper to taste. Pulse again to integrate seasonings.

If you prefer a thinner chimichurri, add more olive oil, blending until the desired thickness is reached.

Once prepared, transfer the Basil Chimichurri to an airtight container. For best flavor, serve at room temperature.