Ingredients

• 1 cup Greek yogurt (whole milk)
• 1 cup of parsley
• 1 cup of mixed leafy herbs (we recommend dill, mint, cilantro, and/or tarragon)
• 1 tablespoon of olive oil
• 2 tablespoons chives, chopped
• 2 tablespoons of lemon juice
• Half a teaspoon of lemon zest
• 2 teaspoons of capers
• 1 garlic clove
• salt and pepper to taste

Instructions

To a food processor or a high-powered blender, add your yogurt and herbs (parsley and a medley of other herbs of your choosing), along with the chives, lemon juice and zest, garlic, and capers, and then season with a sprinkle of salt and a few grinds of pepper. Pulse (or blend) until the mixture is well combined, smooth, and creamy. Taste, and then make any seasoning adjustments you would need.

Toss with salad or serve as a side dish. You can store the sauce in an airtight container in the fridge for up to 5 days, so do not worry if you have made more than you initially thought you would need.