1 cup fresh cilantro
2 garlic cloves, roughly chopped
1 lime, juiced
2 tablespoons red wine vinegar
1/4 cup cotija cheese (or parmesan cheese)
2 tablespoons mayonnaise
1 tablespoon water
3/4 cup extra virgin olive oil
Preparation time 15mins
Cooking time 15mins
I am notorious for not measuring, because I adapted this recipe from a more fattening version called “El Toritos Cilantro and Pepita Salad Dressing”. I recommend that you adjust seasonings to your liking.
In a food processor, add all the ingredients, except for the olive oil.
Process until the ingredients are emulsified and then slowly drizzle the olive oil until the dressing appears rich and creamy.
You can substitute non-fat Greek Yogurt, instead of mayonnaise for a leaner version.