1 cup fresh parsley
½ chopped fresh chives
1 avocado, peeled and pitted
¼ cup Pedro Ximenez Sherry Vinegar
½ cup Persian Lime Olive Oil
½ cup crème fraiche or sour cream (or vegan mayo)
2 garlic cloves
3 anchovy fillets (optional)
Salt & Pepper, to taste
1 teaspoon Jane's Italian Seasoning
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.