Place garlic, salt, pepper, chili flakes (or pepper) in the food
processor & pulse 2-3 times.
Add parsley, cilantro, cumin & red wine vinegar. Place the lid on the food processor
Stream olive oil into the food processor with it on low until it is all added. Stop food processor & if needed, scrape the sides down & pulse a few more times.
The sauce should be thick but pour-able. Consistency can vary due to sizes of parsley bunches so IF it appears thicker than you would like, you can always add a little more red wine vinegar &/or oil. Adjust salt & pepper to taste.
This will keep in the refrigerator for quite awhile. I would probably say not past 3 months….but I bet it won’t last that long!