- 1 1/4 cups packed fresh cilantro leaves
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 3 cloves garlic
- 3/4 teaspoon dried crushed red pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Puree all ingredients in blender or food processor. Transfer to bowl. Cover and let stand at room temperature up to 2 hours. Refrigerate leftovers.