Green Goddess

Aug 14

1 big bowl

1 small garlic clove, roughly chopped

4 anchovies, roughly chopped (optional)

2 spring onions, roughly chopped

1 large ripe avocado

1 big handful of basil, leaves picked

1 big big handful of parsley, leaves picked

Juice of ½ lemon

1 tbsp cider vinegar

2 heaped tbsp Greek yoghurt

100ml olive oil

50ml cold water

Place the garlic, anchovies, spring onions, avocado, herbs, lemon juice, vinegar and yoghurt in a food processor and blend until finely chopped.

Slowly pour in the olive oil and water until it reaches a thick yoghurt consistency.

Season well with salt and pepper. Adjust the acidity with a little more lemon and seasoning to your taste.

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