- 2 ripe avocados
- 1⁄2 teaspoon ground
- fennel seed
- 2 tablespoons tarragon leaves
- 1⁄4 cup chopped parsley
- 1⁄4 cup basil leaves
- 1⁄4 cup chopped cilantro
- 1⁄4 cup lemon juice
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Place the herbs into the bowl of a food processor and pulse
until the herbs are finely chopped.
Add the avocado flesh, lemon juice, olive oil, and salt.
Process until smooth, about 2 minutes.
Enjoy with whole roasted cauliflower, squash fritters and as a salad dressing.