Chop a generous handful of fresh parsley and cilantro in a large mixing bowl, aiming for a mix of two parts parsley to one part cilantro.

Add 2-3 minced garlic cloves and half a finely chopped red onion to the bowl of herbs and mix well.

Sprinkle in a teaspoon of smoked paprika and a pinch of red pepper flakes, then season with salt and pepper to taste.

Pour in half a cup of olive oil and a quarter cup of red wine vinegar, and whisk the mixture vigorously.

Taste your chimichurri and adjust the seasonings as necessary for a well-balanced flavor.

Allow the chimichurri to sit at room temperature for about 10 minutes for flavors to meld.

Transfer any leftovers to an airtight container and store in the refrigerator for up to one week.