Categories: Dressing

Ingredients

• 1 very small garlic clove, minced*
• 2 green onions, thinly sliced
• 2/3 cup Greek yogurt
• ⅓ cup mayonnaise (or substitute olive oil)
• 3/4 cup fresh parsley leaves and tender stems, loosely packed
• 1/4 cup basil leaves or tarragon leaves and tender stems, loosely packed
• 1 tablespoon lemon juice
• 1/2 tablespoon anchovy paste (or omit and use another 1/4 teaspoon kosher salt)
• 1/4 teaspoon kosher salt
• Fresh ground black pepper

Directions

1. Mince the garlic. Thinly slice the green onions.

2. Place all ingredients in a food processor, smaller blender or the cup of an immersion blender (also works in a standard blender). Blend to combine. Taste and add another pinch of salt if necessary. Transfer to an airtight container; the dressing stores in the refrigerator for 1 week.

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