1 c. fresh parsley
1 ½ Tbsp. chopped fresh chives
1 avocado, peeled and pitted
¼ c. Pinot Nero White Balsamic
½ c. Persian Lime Olive Oil
½ c. crème fraiche or sour cream
2 garlic cloves
3 anchovy fillets (optional)
1 tsp. Saltwest Roasted Garlic & Onion Infused Sea Salt
½ tsp. Applewood Smoked Black Pepper
1 tsp. Salt Cellar Oregano Spice Blend
In a blender or high powered food processor, combine all ingredients; blend on high for 1-2 minutes or until the sauce is green and smooth. Taste and adjust seasoning if needed.
Store in an airtight container in the refrigerator for up to 2 weeks.