Ingredients

• 3 to 4 anchovy fillets, drained
• 1 small shallot, chopped or a small, 2-inch piece red onion or onions
• 1/2 cup flat-leaf parsley, 3 handfuls
• 3 tablespoons chives, about 12 blades
• 2 tablespoons tarragon leaves, about 3 sprigs
• Juice of 1/2 lemon
• 1/4 cup EVOO – Extra-Virgin Olive Oil
• 1 avocado
• 1/2 cup sour cream
  
• Black pepper