Finely chop fresh parsley and cilantro, then add minced garlic and chopped red onion to a mixing bowl.

Sprinkle in smoked paprika and red pepper flakes, then season with salt and pepper. Mix gently.

Pour in olive oil and red wine vinegar, stirring to combine the mixture.

Mix all ingredients until well-integrated and glossy.

Taste and adjust seasoning as desired.

Let the chimichurri rest for about 10 minutes to allow flavors to meld.

Store in an airtight container if not using immediately, keeping it in the refrigerator.