Add all ingredients except vinegar and oil to food processor. Pulse a few times until combined and chunky. Scape down the sides as needed to fully incorporate all the ingredients.
Add red wine vinegar and ½ cup extra virgin olive oil and blend until a chunky, thin paste forms. Scrape down the sides as needed. Add more olive oil if you want a thinner consistency. *See photo above for guidelines if needed.
Cover and store in the refrigerator for up to 7 days. Freeze for up to 6 months. Defrost before use.