INGREDIENTS
3 cups
Italian Parsley Leaves
2 cups
Cilantro
1/2 cup
Fresh Oregano
1/4 cup
Red Wine Vinegar
1/4 cup
Lemon Juice
3 cloves
Garlic, peeled and quartered
1 large
Shallot, peeled and halved
1/2 tsp.
Red Pepper Flakes
1 tsp.
Salt
1/2 cup
Olive Oil