Place all ingredients in a blender and pulse until smooth and emulsified. Add water if you need to thin out. Store in refrigerator for 3-4 days.
Use quality olive oil as part of the taste comes from it.
While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lime and you’ll notice a difference in flavor.
Puree just until the cilantro starts to break up and the vinaigrette emulsifies. You wants bits of cilantro throughout it.
If the vinaigrette is too thick, just add water 1 tbsp at a time.