INGREDIENTS
1 cup
Avocado
1/4 cup
Basil, firmly packed
2
Garlic cloves, small
1 tbsp
Parsley, fresh
2
Scallions
1 tbsp
Tarragon, leaves
1 1/2 tbsp
Lemon juice
1
Extravirgin olive oil
1/4 cup
White wine vinegar
1/4 cup
Greek yogurt
3
Or 4 anchovy fillets or 1 1/2 to 2 teaspoons anchovy paste