1 bunch of flat leaf parsley
½ bunch of cilantro
¼ cup fresh oregano (1 tablespoon dried)
6 – 7 garlic cloves
¼ cup red wine vinegar
3/4 cup extra virgin olive oil
1 teaspoon crushed red pepper flakes
¼ cup water
1 teaspoon kosher salt
½ teaspoon black pepper
Remove leaves from herb bunches and discard stems. Place all ingredients in a food processor and pulse repeatedly until well-blended but chunky.
Because of the vinegar content, this sauce stores well and can be refrigerated for up to one week, or frozen for up to two months. Use small containers or ice cube trays for freezing.