This recipe is from the Primal Blueprint: Healthy Sauces, Dressings, & Toppings book (page 124) by Mark Sison. I made a few adaptations because I don’t like anchovies, and I used more avocado and garlic. This would also make a nice topping for a burger, steak, or as a dip for veggies or chips. It was quick and easy to make, and has no dairy or soy in it.
1/4 cup coconut milk
1 lemon, freshly squeezed and seeds removed
2 garlic cloves
1 cup parsley, stems removed
4 pieces of fresh basil
5 leaves of fresh tarragon leaves
Salt to taste
1/2 cup extra virgin olive oil
Put all of the ingredients, except the olive oil in a food processor and blend. Add the extra virgin oil and mix thoroughly.