- ½ cup cilantro leaves & upper stems, roughly chopped
- ¼ cup oil – olive
- ¼ cup vegetable oil – canola, grapeseed, your favorite
- ¼ cup red wine vinegar – or on-hand favorite
- 1 garlic clove, peeled
- 1 tsp granulated sugar
- ½ tsp kosher salt, or to taste
- Pepper to taste
Puree until smooth in blender. This will store for a week or more in the refrigerator.
You will need to shake or whisk to re-emulsify.
Member Submitted Recipe: Thanks Gwen!