Place 1 cup fresh parsley (lightly packed), 1 tablespoon fresh thyme, 3 cloves of garlic, 1/2 teaspoon kosher salt, 1/2 cup olive oil and 1/3 cup of red wine vinegar into a food processor. Blitz until chopped and combined. Pour into a container and stir in the oregano and red pepper flakes. Cover and store in the fridge for at least 3 hours.