Ingredients:

  • 1 cup fresh flat-leaf parsley, packed (approx. 60g)
  • 0.5 cup fresh chives, chopped (approx. 25g)
  • 0.25 cup fresh tarragon leaves (approx. 10g)
  • 0.5 cup mayonnaise (120ml)
  • 0.5 cup sour cream or full-fat Greek yogurt (120ml)
  • 1 large clove garlic, smashed
  • 2 tbsp freshly squeezed lemon juice (30ml)
  • 1 tbsp white wine vinegar (15ml)
  • 1 tsp anchovy paste
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Prep the herbs. Wash and thoroughly dry the 1 cup parsley and other greens.
  2. Smash the garlic. Peel the large clove and smash it with the side of a knife to release the juices.
  3. Combine liquids. Pour 2 tbsp lemon juice and 1 tbsp white wine vinegar into the blender base.
  4. Add the umami. Squeeze in 1 tsp anchovy paste and the smashed garlic.
  5. Layer the greens. Pack the 1 cup parsley, 0.5 cup chives, and 0.25 cup tarragon on top of the liquids.
  6. Add the creamy base. Dollop 0.5 cup mayo and 0.5 cup sour cream over the herbs.
  7. Season the mix. Sprinkle in 0.5 tsp salt and 0.25 tsp black pepper.
  8. Pulse to start. Use short bursts until the herbs are roughly chopped and submerged.
  9. Blend on high. Run the blender for 30 to 45 seconds until the mixture is velvety and uniform in color.
  10. Taste and adjust. Dip a leaf of lettuce in; it should taste bold and tangy. Note: Add a pinch more salt if the herbs feel muted.