Combine the olive oil, vinegar, sherry, lemon juice, parsley, basil
, red onion, cilantro
, and oregano in a food processor
, and pulse
until well blended. Cook's Note: Do not puree. Stir in the kosher salt, black pepper, and crushed red pepper
Transfer the sauce to a nonreactive bowl, cover it with plastic wrap
, and set it aside for at least 2 hours and up to 6 hours at room temperature. The sauce
will keep in an airtight nonreactive container in the refrigerator for up to 3 days.