1) In a glass bowl combine the minced parsley and diced garlic.
2) Add the oregano, red pepper flakes, cumin seed, paprika, bay leaf, and salt & pepper.
3) Add the olive oil and canola oil. Mix with a spoon.
4) Add the balsamic vinegar and white vinegar. Mix again.
5) Taste and adjust mixture by adding more of the oils, vinegars and salt & pepper.
6) Let the mixture stand for 2 hours at room temperature.
7) Use the chimichurri as and when preferred or required.