Puree De Fines Herbes

• 1 bunch chervil
• 1 bunch chives
• 1 bunch flat-leaf parsley
• 1 bunch tarragon
• 1 bunch watercress, blanched and chilled in an ice bath
• Squeeze of fresh lemon juice
• 2 teaspoons neutral oil
• 1/2 cup (125 ml) water
• Pinch of salt

1. In a food processor, combine the herbs, watercress, lemon juice, oil, and water and process until smooth.
2. Season with the salt.
3. Store in a tightly sealed container for up to a week.

chervil, chives, flatleaf parsley, tarragon, lemon juice, neutral oil, water, salt

Taken from www.epicurious.com/recipes/food/views/puree-de-fines-herbes-388909 (may not work)