Prepare the herbs and aromatics: remove and discard any tough stems from the parsley, kale, and oregano; measure 2 cups tightly packed parsley, 1 cup tightly packed kale leaves, and 1/2 cup loosely packed oregano leaves. Zest 1 lime, then juice enough lime to yield 1 tablespoon. Roughly chop 5 garlic cloves.

Add to a blender or food processor: the parsley, kale, oregano, garlic, lime zest, 1 tablespoon fresh lime juice, 1 tablespoon white vinegar, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (optional).

Pulse several times, then run the machine on low speed until the herbs and garlic are coarsely chopped and beginning to come together. Stop once or twice to scrape down the sides with a spatula if needed.

With the machine running on low, slowly pour in the 1 cup olive oil in a thin, steady stream until the mixture is fully combined and reaches your desired consistency. Process briefly (a few seconds) more to finish emulsifying.

Taste and, if desired, adjust seasoning using the same listed seasonings (salt, black pepper, or red pepper flakes).

Serve the chimichurri immediately, or transfer it to a jar or airtight container for storage.