Fresh flat-leaf parsley and oregano get chopped down to a fine, herby texture, then mixed with plenty of minced garlic, crushed red pepper flakes, and a bright hit of fresh lemon juice for acidity. Extra-virgin olive oil gets whisked in until the sauce turns glossy and cohesive, with just salt and black pepper to season. A short rest at room temperature lets everything meld into a punchy, herbaceous condiment that's excellent spooned over grilled steak, chicken, or roasted vegetables. Every ingredient here is straightforward and whole-food based, which makes this a solid, no-fuss sauce to keep on hand during a Whole30 stretch. It comes together in minutes, keeps well in the fridge, and adds serious flavor to simply cooked proteins without any processed shortcuts.
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Finely chop the parsley and oregano by hand until the herbs are uniform and fine — about the size of coarse breadcrumbs. Transfer to a medium mixing bowl.
Add the minced garlic, red pepper flakes, lemon juice, salt, and black pepper to the bowl. Stir to combine.
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