- 1/2 cup (packed) cilantro leaves
- 1 teaspoon minced shallots
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 3 turns freshly ground black pepper
- 3/4 cup olive oil
Combine all of the ingredients in a food processor or blender and purée about 1 minute. Store in the refrigerator in an airtight jar or bottle for up to 1 week.
Yield: 3/4 cup