Cilantro Lime Vinaigrette

• Use as a salad dressing, or...
• As a pasta sauce (just like you would pesto) with extra cheese
• In a pasta salad that’s served cold
• As a dip for veggie sticks – straight or mixed with mayo or sour cream
• To marinate meats and seafood
• As a sauce for fish, steak or grilled vegetables

[Experiment with how much lime to add.]

• 1/2 cup cilantro leaves, tightly packed
• 1/2 cup extra virgin olive oil
• 3 Tbsp fresh lime juice
• 1/2 Tbsp lime zest
• 2 Tbsp grated Parmigiano Reggiano cheese
• 1 clove garlic

1. Wash and dry cilantro and remove leaves from stems.
2. Place garlic, cilantro leaves, and cheese in a food processor and chop
3. Add lime juice and zest and process.
4. While the processor is on slowly add olive oil through the top.
5. Serve or refrigerate for up to one month.

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