Ingredients
1 Bunch Cilantro (Leaves only)
1 Lime (Juice and Zest)
8 oz. Olive Oil
2 oz. White Wine Vinegar
5 grams Dijon Mustard
5 grams Sea Salt
5 grams Freshly Ground Black Pepper
5 grams Cumin
5 grams Crushed Red Pepper
Preparation
Add all ingredients except for the oil into a blender and puree. With the blender on low speed slowly stream oil through the lid opening to make an emulsion.
