1/2 cup fresh, tender herbs (such as basil, dill, chives, mint, cilantro, etc.)
1/2 cup plain Greek yogurt
1 clove garlic
3 anchovy filets, packed in oil
2 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons grated parmesan cheese
Preparation
Add all ingredients into a blender and blend on high until smooth. If the mixture is too thick, add 1 tablespoon of water at a time and blend briefly until it reaches a pourable consistency.
Can keep for 1 to 2 weeks in a sealed container in the fridge.