Ingredients

1 garlic clove
1 green onion/scallion, cut into 1-inch pieces
2 anchovy fillets
2 tablespoons fresh tarragon (leaves from about 4 sprigs)
10 medium to large fresh basil leaves
¼ cup fresh parsley
1 tablespoon fresh lemon juice
1 avocado, each half cut into 4 pieces
¼ cup plain yogurt or sour cream
1 tablespoon extra virgin olive oil
pinch kosher or sea salt
pinch freshly ground black pepper
4 to 6 tablespoons water, divided

Instructions

Put all of the ingredients, reserving 2 tablespoons of the water, into the blender jar. Blend on speeds 1 to 2 for about 1 minute or until fully blended, stopping to scrape down sides of the jar as necessary. Add additional water as needed to reach the desired consistency. Taste and adjust seasoning as desired.

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