Ingredients
1 C flat leaf Italian parsley, non-leafy ends removed
1 C cilantro, non-leafy ends removed
1/4 C fresh Oregano, leaves only
1 Medium sized shallot, peeled and roughly chopped
2 Garlic cloves, peeled and roughly chopped
1/2 C red wine vinegar
1 Tsp dried chili flakes
1/2 Tsp smoked paprika
Good quality extra virgin olive oil
Coarse sea salt & fresh cracked black pepper

Instructions
Combine first 8 ingredients into a blender or food processor. Season to taste with salt and pepper. Pulse a few times until finely chopped.
Turn the processor to medium and slowly add the oil until combined, scraping down the sides of the bowl when necessary.
Taste. Adjust seasoning if necessary.
Enjoy!
Notes
If you don't have a machine to grind everything up for you, you could chop it all very fine to begin with and then whisk it all together in a non-reactive (metal or glass) bowl.
Chimichurri will keep covered in the fridge for up to a week.

http://sheeats.ca/2015/10/chimichurri-recipe/