Trim the cilantro stems, reserving mostly the leafy portion. Peel the garlic clove. Measure out the mayonnaise, lime juice, olive oil, cumin, honey (if using), salt and pepper.

In a food processor or blender, combine the cilantro leaves, garlic clove, and lime juice. Pulse until the cilantro is finely chopped and the garlic is incorporated, scraping down the sides as needed (about 10–15 seconds of pulsing).

Add the mayonnaise, olive oil, ground cumin, honey (if using), kosher salt, and black pepper to the processor. Blend on medium speed until smooth and emulsified, about 20–30 seconds. Taste and adjust seasoning.

If the mayo is too thick for your intended use (dipping vs. spreading), add water 1 teaspoon at a time (up to 1 tablespoon) and blend to reach desired consistency. If you prefer a brighter lime flavor, add up to 1 teaspoon more lime juice and taste again.

Transfer the cilantro mayo to an airtight container. Chill in the refrigerator for at least 30 minutes to let flavors meld. The mayo will keep refrigerated for up to 5 days.

Serve chilled or at cool room temperature as a spread for sandwiches, a dip for fries or crudités, or a sauce for grilled meats and fish.