I don’t know about you, but I have had extra Cilantro and always trying to think how to use it so it doesn’t go to waste. Recently I was gifted a few bundles and decided to make my tangy and so delicious Cilantro Vinaigrette. Here are a few ways to use your CV; Drizzle over your Taco Salad, Add to Tacos, Burritos, Shrimp, Fish, Chicken, use as a dipping sauce for bread, actually any dish that might need a little tang and Cilantro flavor. Keep refrigerated in a tight sealed jar up to 1 week. Enjoy!
Ingredients: To make 1 1/4 cup
2 Bunches of Cilantro including stems
1 Tablespoon Minced Garlic
1/2 cup Olive Oil
1/4-1/3 cup White Vinegar, more to taste
Sea salt, to taste
Optional: Squeeze of lime
Directions:
Roughly chop your Cilantro then put in food processor or blender.
Add all remaining ingredients and blend smooth, add more white vinegar if you like more tang. If vinaigrette is to thick add a little more olive oil and vinegar.
Pour in a jar and refrigerate. Shake before using.
