Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Double rinse the cilantro bunches in cold water. Shake off all water and trim off the bottom half of the stems. Dry the cilantro.
Confirm weight of cilantro leaves and stems. Roughly chop.
Add Cilantro Lime Base into a cambro (for use with an immersion blender) or into a vitamix blender, as shown in the video.
Blend cilantro into the Base, while constantly attended, until thoroughly combined. The vinaigrette should be vibrant green in color with a somewhat creamy consistency and visible specks of cilantro. Taste and adjust seasoning as needed.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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