Chimichurri Sauce
Serves 12-16

3/4 cup olive oil
3 tablespoons sherry vinegar
3 tablespoons lemon juice, fresh
3 cloves garlic, peeled
2 medium shallots, quartered
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
3 cups fresh parsley, packed
2 cups fresh cilantro, packed
1 cup fresh mint, packed

Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.