Add the parsley, cilantro, oregano, and shallots to a small bowl. Stir to combine.
Add the garlic and pour the lemon juice over the garlic. Season with a pinch of salt and stir to combine.
Stir in the smoked paprika (if using), red wine vinegar, and olive oil, then season with salt and pepper to taste.
Cover and refrigerate for an hour before serving, or serve right away!
Notes
Cilanto chimichurri will keep for up to two weeks in an airtight container in the refrigerator.Freeze cilantro chimichurri by spooning it into an ice cube tray, freezing, then popping out the cubes of chimichurri into a freezer bag. Keep frozen for up to four months and thaw before using.