Mince the aromatics

• Finely mince the shallot and garlic with a sharp knife.
• Juice the lemon.

Build the base

• Add the shallot, garlic and lemon juice to the bowl first, before the herbs.
• Stir in the red wine vinegar and salt to soften the raw sharpness.

Mince the herbs

• Using a very sharp knife, finely mince the oregano, cilantro and parsley so they are sliced rather than crushed.

Finish the sauce

• Add the herbs to the bowl with the olive oil and red pepper flakes.
• Season with salt and stir to combine.