Chop Fresh Herbs: Finely chop a generous handful of fresh parsley and cilantro in a large mixing bowl.

Add Aromatics: Incorporate minced garlic and finely chopped red onion into the herb mixture, stir gently.

Incorporate Spices: Stir in smoked paprika and red pepper flakes, mixing thoroughly.

Combine Liquids: Pour in olive oil and red wine vinegar, mix vigorously until well incorporated.

Taste and Adjust: Taste the chimichurri and adjust the seasoning with salt and pepper as needed.

Let It Rest: Allow chimichurri to sit at room temperature for 10 minutes before serving.

Store for Later Use: Transfer to an airtight container and refrigerate if not using immediately.