Place parsley, cilantro, garlic and red pepper flakes in food processor and blend with 10 1-second pulses.
In a 2-cup glass measuring cup, combine hot water, dried oregano, and kosher salt and allow to sit for 5 minutes.
Scrape herb mixture from food processor into measuring cup, and add red wine vinegar. Then whisk in olive oil.
Allow sauce to rest at room temperature before serving, or freeze in small in containers.