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Makes about 1 2/3 cups Servings
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.)
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