Green Goddess Dressing

adapted from tastespotting.com ^[1]

1-2 garlic cloves, minced (I used garlic scapes, which you can see peeking down from above in the top photo)
1/2 ripe medium avocado
2 tablespoons white wine vinegar
1 small shallot, finely chopped (about 1 tablespoon)
1 teaspoon anchovy paste (vegetarian: substitute 1 teaspoon chopped capers)
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
1 tablespoon honey
3/4 cup olive oil
about 1/4 cup chopped fresh Italian parsley
2-3 tablespoons chopped fresh tarragon
2 tablespoons chopped chives
1 tablespoon chopped fresh dill
1 tablespoon chopped basil (about 6 leaves)
salt and pepper to taste

Add the garlic, avocado, vinegar, shallots, anchovies (or capers), lemon juice and honey to a food processor and pulse until fairly smooth (but short of a smoothie-smooth).

With the food processor running, drizzle oil through feed tube. Add herbs and process until combined. Transfer mixture to a bowl.

Season dressing to taste with salt and pepper. Start with a few grinds of the peppermill and a 1/4 teaspoon of salt, and work your way up from there.

Cover and chill for several hours (dressing could separate if not chilled).