ingredients
2 1/2 packed cups fresh cilantro leaves and stems, washed, trimmed, and chopped
1/3 cup finely chopped red onion
2 tsp chopped garlic
zest of one lime (1/2 tsp)
3 Tbsp lime juice (juice of two large limes)
1 1/2 tsp apple cider vinegar
1 tsp sea salt
1/2 tsp ground black pepper
1 cup olive oil
procedure
Place all prepared ingredients into a blender or food processor. While operating the blender or food processor, slowly pour olive oil into the mixture in a slow and steady stream until all ingredients are emulsified. Transfer to a pint-sized container. Label, date, and hold refrigerated. Use within three days.
Chef Note: If blending dressing using a bowl and an immersion blender, place a wet paper towel or rubber mat below the bowl to anchor it in position while blending. This dressing can alternatively be used as a marinade for beans, fish, or poultry.