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30 servings (makes 1 1/4 cups)
Serving size: 2 tsp.
Preparation time: 20 minutes
2 cups watercress leaves, stems removed
1/4 cup chopped fresh parsley
1/4 cup minced fresh chives
2 Tbsp. minced fresh tarragon
2 anchovy fillets, drained of any oil
1 garlic clove, chopped
1 cup extra-virgin olive oil (divided use)
1/2 small ripe avocado, cubed
Juice of 1 1/2 medium lemons
Sea salt and freshly ground black pepper to taste
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1st Keep
 ewinter
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Also Kept By
tihleigh
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