Add the parsley, oregano, olive oil, chili pepper and lime juice or vinegar to the bowl of a food processor or blender. Process until combined and smooth to your liking. (Alternatively use a sharp knife and chop the herbs on a cutting board)
Transfer the sauce to a bowl or a jar and stir in the grated garlic and red pepper flakes. Season to your taste with the sea salt and more lime.
Store in the refrigerator in a tightly closed jar / container for up to 10 ways or freeze for later use.
For the Cilantro Cimichurri sauce version just use a mix of parsley and cilantro, half and half usually works great.