Cilantro + Citrus Vinaigrette

• 1 large bunch cilantro, or about 2 1/2 - 3 cups of cilantro leaves and stems, packed
• Zest and juice of 2 limes
• Zest and juice of 1 lemon
• 1 shallot, halved
• 1 large jalapeno, ribs and seeds removed
• 3/4 cup extra virgin olive oil
• optional: 1/4 cup toasted pepitas (add to make it thicker and make it more of a sauce)
• Kosher salt to taste
• Optional: 1 teaspoon honey to counteract bitterness if needed

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• The Cilantro: If cilantro isn't your thing, I'd try a combination of fresh basil, mint, and parsley in it's place.
• The Shallot: Sub in a quarter of a red or white onion, or a few scallions.
• The Jalapeno: Sub in serrano.
• The Pepitas: These give this recipe some heft and turn it into more of a sauce. Omit them if needed.
• The Citrus: Use all limes, all lemons, or a few generous splashes of red wine vinegar if needed.
• Round It Out: Add a few spoonfuls of greek yogurt or half of a ripe avocado to round this out and make it more of a dip.

1. Add cilantro, lime zest and juice, lemon zest and juice, shallot, jalapeno extra virgin olive oil, pepitas (if using) and few generous pinches of kosher salt to blender. Blend until smooth.
2. Taste and adjust for seasoning - if the dressing has a slightly bitter note, add teaspoon of honey to balance it out. If it's not tasting as flavorful as you want, add a few more pinches of kosher salt.
3. Transfer to airtight container and store in fridge to use on salads, vegetables, proteins, and more.