Source: real food Magazine (Lunds and Byerlys)

Yield: 2½ cups

Ingredients

• 1 (2-ounce) can oil-packed anchovies
• 1 bunch watercress, trimmed
• 1 bunch tarragon, leaves only
• ½ bunch parsley, leaves only
• Juice of 1 lemon
• Salt, to taste
• 1 cup mayonnaise or Classic Aioli

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Instructions

Combine all ingredients, except the mayonnaise, in a food processor and purée until mostly smooth and bright green. Let sit at least one hour (and up to overnight in refrigerator) to allow flavors to meld.
Add the mayonnaise and pulse to combine.