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