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Combine 3 chopped garlic cloves, 1 chopped medium shallot, 1 tablespoon red wine vinegar, and 1 tablespoon freshly squeezed lemon juice in a small bowl and set aside for 10 minutes. Transfer the garlic mixture (including liquid) to a food processor fitted with the blade attachment or blender. Add ½ cup packed fresh parsley leaves, ½ cup packed fresh basil leaves, and ¼ cup packed fresh cilantro leaves. Pulse to finely chop.
With the motor running, drizzle in ¼ cup extra-virgin olive oil in a thin stream. This should take about 1 minute.
Stop the machine and scrape down the sides. Add ½ teaspoon ground coriander, ½ teaspoon ground cumin, and ½ teaspoon kosher salt. Pulse once or twice to combine.
Use the sauce as a marinade, or serve over grilled or roasted meat.