Original recipe by @annarossiofficial
1 bunch of cilantro, about 2 heaping cups of well rinsed leaves and stems
⅓ cup shallot, minced and divided
3 cloves garlic, coarsely chopped
½ cup extra virgin olive oil
¼ cup lime juice (red wine vinegar is also nice)
1 tsp kosher salt
¼ tsp Aleppo pepper
Coarsely chop cilantro, leaves and stems. Reserve about ¼ cup and place the rest in a small food processor.
Add shallot, reserving about 2 TBS.
Add garlic, extra virgin olive oil, lime juice, salt and pepper. Pulse/blend on high for about 20 seconds or until smooth. Taste. Adjust seasoning with more salt, pepper and lime juice if necessary.
Pour into a small bowl and stir in reserved cilantro and shallot. Serve at room temperature with grilled meat and veggies.