- 1 1/4 cups (packed) coarsely chopped fresh cilantro
- 1 cup olive oil
- 5 tablespoons white wine vinegar
- 2 garlic cloves, peeled
- 1 teaspoon ground cumin
- 1 teaspoon minced seeded serrano chile
- Combine all ingredients in processor. Blend until almost smooth. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.)