Roast the red bell pepper until charred, about 8-10 minutes at 400°F. Allow it to cool, peel off the skin, and remove the seeds.

In a mini food processor, combine the cooled roasted red bell pepper, chopped garlic, parsley, and oregano. Add kosher salt and crushed red pepper to taste. Pulse until finely chopped.

Slowly drizzle in olive oil and red wine vinegar while the processor runs to create a silky emulsion that’s slightly chunky.

Taste the chimichurri and adjust seasoning as needed, adding more salt or red wine vinegar if desired.

Let the sauce sit at room temperature for 10-15 minutes before serving to allow flavors to meld.

Serve the chimichurri sauce drizzled over grilled meats, as a sandwich spread, or as a dip for bread.