Salsa Verde

All south American countries have a version of Salsa Verde. There are many variations on this sauce that any other. I really enjoy the licorice-y flavor on tarragon and chervil. Feel free to add fresh cilantro, rosemary, nettles, tulsi or your own personal favorite herb.



Ingredients:
1/2 cup fresh parsley leaves
1 tablespoon fresh chervil
1 tablespoon fresh tarragon leaves
1 tablespoon fresh basil leaves
1 avocado
1 small shalliot
2 tsp lemon juice
1/2 cup of olive oil
1 tsp ghee.
salt
1 pinch cumin.

Procedure:
Mix all ingredients in a food processor until smooth. Will keep, tightly covered, in the refrigerator for up to 3 days.