Cilantro Lime Vinaigrette

1. 1
   prep

   Prep the cilantro and garlic.

   1.Wash and thoroughly dry ½ cup tightly packed cilantro leaves.

   2.Roughly chop the cilantro.

   3.Mince 1 garlic clove.
2. 2
   mix · ~1 min

   Blend the vinaigrette.

   1.In a blender or small food processor, add the cilantro, minced garlic, lime juice, honey, cumin, salt, and pepper.

   2.Pulse a few times to break down the cilantro.

   3.With the motor running, slowly drizzle in the olive oil until the dressing emulsifies and looks creamy.

   4.Stop and scrape down the sides; blend again for a few seconds.

   TIPDrizzling the oil in slowly helps the vinaigrette emulsify into a thick, creamy consistency instead of separating.
3. 3
   mix · ~1 min

   Adjust the consistency and taste.

   Check the vinaigrette's consistency. If you prefer a thinner dressing, add 1–2 tsp of water and pulse again. Taste and adjust salt, pepper, or lime juice as needed.

4. 4
   rest · ~10 min

   Let the flavors meld.

   Transfer to a jar or bowl and let the vinaigrette sit for at least 10 minutes before serving. This allows the garlic and cumin to bloom and the flavors to meld.

   TIPThe vinaigrette keeps in a sealed jar in the fridge for up to 5 days. The color will dull slightly, but the flavor brightens overnight.
5. 5
   serve

   Drizzle over salads, grain bowls, or grilled vegetables and serve immediately.

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