
This is a vibrant, delicious crowd-pleaser of a dip that is perfect with baby spring radishes, carrots and peppers
Ingredients
1 ripe avocado
ΒΌ cup parsley chopped
Β½ cup basil leaves chopped
3 tablespoons tarragon leaves chopped
3 tablespoons lemon juice
1 teaspoon Worcester sauce (leave this out if you are vegetarian)
1 tablespoon of white wine vinegar
1 garlic clove crushed
Β½ cup olive oil
salt and pepper to taste
Method
Add all the ingredients to a food processor and blend until smooth. Leave in the fridge for at least two hours but preferably overnight and serve chilled.