Chimichurra sauce

Over the Christmas holidays our family went to a Cuban restaurant in  Mount Dora. The food was fantastic. I was most impressed with the chimichurra sauce which I had never had. I love garlic and basil, so once I tasted this I had to find a recipe to make it. It calls for shallots which I have  never bought or used before. I do not like the taste of cilantro, so I omitted it.
 I love this green sauce and use it every day. It was served with steak at the cuban restaurant. It can also be put on bread like a pesto.

 Chimichurri Sauce

1 tablespoon white balsamic vinegar
2 tablespoons fresh lemon juice
zest of 1 lemon
3 medium garlic cloves, peeled
2 medium shallots, peeled

1 cup fresh basil, packed 
1 cup fresh cilantro, packed (I omitted this because i do not like the taste)
½ cup fresh mint leaves, packed 
½ cup fresh parsley, packed 
½ cup extra virgin olive oil 
½ teaspoon sea salt 
½ teaspoon freshly ground black pepper 
a pinch of dried crushed red pepper

Combine all ingredients in a food processor and puree until combined and fairly smooth. Leave just a bit of texture. Transfer to a storage container and keep cold until ready to use. Remove from refrigerator about 30 minutes before serving. If serving as a dip, drizzle with a bit of olive oil.