- 1 shallot, roughly chopped
- 2 cups tightly packed fresh cilantro leaves, stems removed (about 4 ounces)
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
- Taste and adjust salt and pepper as needed. Serve or refrigerate the vinaigrette for up to 5 days.