Combine the fresh cilantro (leaves and stalks), extra virgin olive oil, white wine vinegar, garlic paste, and salt together in a blender.

Taste for seasoning and add a little extra salt or vinegar if necessary. If the vinaigrette is too thick, either add a drop more vinegar or water. Blend again until smooth.

Transfer to a storage bottle or jar. Store in the fridge but remove at least 10 minutes before serving as the EVOO will temporarily solidify, so it just needs some time at room temperature.