Apricot Mint Chimichurri

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1/2 cup dried apricots

1 teaspoon plus 1 tablespoon honey 

1 1/4 cups fresh mint leaves 

1 cup fresh flat-leaf parsley leaves 

1/2 cup fresh cilantro stems and leaves

1/2 cup fresh cilantro stems and leaves 

2/3 cup red wine vinegar 

Zest and juice of 1 lemon 

2 cloves garlic, peeled 

1 teaspoon chipotle adobo sauce

1 teaspoon ground cumin 

1 teaspoon paprika 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

Pinch crushed red pepper 

1 cup extra-virgin olive oil