bunch of fresh Italian flat-leaf parsley, thick stems trimmed
bunch of fresh cilantro leaves and stems
leaves from 2 to 3 stems of fresh oregano
4 green onions, whites and a little green, chopped
6 cloves garlic, peeled
1 or more jalapeno or other hot pepper, minced, OR red pepper flakes, to taste
1 to 1½ cups (237 to 355 mil) extra-virgin olive oil
½ cup (119 mil) red wine vinegar
1½ teaspoons paprika
1 teaspoon salt
½ teaspoon freshly ground pepper
Put the parsley, oregano, garlic, and about ¼ cup (59 mil) of the olive oil into the food processor and pulse until the leaves are coarsely ground.
Add the red wine vinegar, salt, and pepper and pulse. Continue to pulse while drizzling in the olive oil. The sauce should have a fair amount of liquid, though some people prefer it to be a little more dry, so check for consistency to meet your preference.
Chill overnight if possible to blend flavors. Store in a lidded jar for up to one month in the refrigerator. If the olive oil thickens up, just allow the chimichurri to come to room temperature before using.