• First, pulse garlic and onion in a food processor and pulse until finely chopped. 
  
  3 cloves minced garlic
• Second, remove the thick part of the stems from the herbs. 
  2 cups curly leaf parsley, 1/4 cup flat leaf parsley, 1/4 cup cilantro, 1/4 cup watercress
• Next, add parsley, cilantro, watercress, and pulse until herbs are finely chopped. 
• To get correct texture don’t add oil while in the food processor. 
• Lastly, transfer to a jar and add avocado oil, lime juice, lime zest, salt, pepper, and both kinds of vinegar. (To get correct texture don’t add oil while in the food processor).
  1 tbsp freshly squeezed lime juice, 1 tsp zest of lemon, 2 tbsp chopped red onion, 2 tbsp red wine vinegar, 1 tbsp balsamic vinegar, 1 tsp pink salt, 1/4 tsp black pepper
• Finally, add in the avocado oil.
  3/4 cup avocado oil
• This sauce can be made ahead of time and stored in the fridge. 
• Store any leftover sauce in the fridge for up to 8 days in a sterilized glass jar with a tight-fitting lid

Notes:

• Most importantly do not over process the sauce as it will be dark in color and not as flavorful.