1 1/4 cups lightly-packed parsley leaves
1 cup lightly-packed oregano leaves
1/2 cup lightly-packed cilantro leaves
6 cloves garlic
1/2 teaspoon crushed red pepper
1/4 cup red wine vinegar
3/4 cup olive oil
The sauce can be made 1 day ahead and refrigerated; bring to room temperature before serving.
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