10 minutes
A vibrant and versatile green sauce that adds a fresh kick to any dish, made with fresh herbs, garlic, Greek yogurt, olive oil, and lemon zest.
Fresh Basil, roughly chopped
0 oz
Flat Leaf Parsley, roughly chopped
0 oz
Chives, roughly chopped
0 oz
Garlic Clove, peeled and smashed
each
Black Pepper, pinch
teaspoons
Plain Greek Yogurt, dollop
cups
Extra Virgin Olive Oil, drizzled
0.25 fluid ounces
Lemon Zest, finely grated
teaspoons
teaspoons
1. Combine Herbs and Garlic
Place the roughly chopped basil, parsley, and chives into a food processor or blender, along with the peeled and smashed garlic cloves and a pinch of black pepper. Pulse briefly to combine without losing their distinct textures.
2. Add Creaminess
Add a generous dollop of plain Greek yogurt to the herb blend in the processor. Purée for about a minute until smooth, stopping to scrape down any leaves from the sides as necessary.
3. Emulsify with Olive Oil
With the processor running, gradually drizzle in the extra-virgin olive oil to emulsify the sauce, giving it a rich and glossy finish.
4. Season and Finish
Add the finely grated lemon zest and kosher salt to the sauce. Give it one last pulse to mix them in. Taste and adjust the seasoning as desired.
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