1 cup extra-virgin olive oil
2/3 cup sherry vinegar
1/8 cup sherry
2 tablespoons freshly squeezed lemon juice
1 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
3 tablespoons minced garlic (about 9 cloves)
1/2 medium red onion, quartered
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
Do not puree. Stir in the kosher salt, black pepper, and crushed red pepper.
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