1/2 cup (125 ml) sour cream

1 cup (30 g) watercress, chopped (see note)

1/4 cup (10 g) parsley, chopped

2 tbsp tarragon, chopped

2 tbsp (30 ml) water

2 tbsp (30 ml) olive oil

In a blender, purée all of the ingredients until smooth. Keep chilled until ready to serve.

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