Chimichurri Sauce

 1 ½ Cups Fresh Parsley no stems
½ Cup Fresh Oregano no stems
⅓ Cup Olive Oil
1 teaspoon Sea Salt
1 teaspoon Coarse Ground Pepper
1 ½ Tablespoons White Wine Vinegar
½ Tablespoon Minced Garlic¼ Teaspoon Crushed Red Peppers