Parmesan Green Goddess

A dressing or a dip!

This is a great all purpose sauce. It’s delicious on crisp baby greens but is equally, if not more, satisfying as a spread underneath the pieces of a fresh roasted chicken. It’s rich but with a tangy cut from yogurt and lemon so as to not be too over the top. Enjoy throughout the week in different preparations, it get’s better as it sit in the fridge for few days.

yield: 12 ounces

prep: 8 minutes

1 packed cup Mixed Soft Herbs, rough chopped – choose your own adventure here! I used parsley, basil and mint

2 Whole Scallions, rough chopped

1 ¼ cup Whole Fat Greek Yogurt

1/3 cup Parmesan, grated

¼ cup Lemon Juice

1 tsp Dijon

½ tsp Honey

½ tsp Sambal Olek or Chili Hot Sauce

1 Anchovy Filet / ½ tsp Anchovy Paste – this can be subbed for ½ tsp Soy Sauce

Kosher Salt and Fresh Cracked Pepper

In a food processor add herbs, scallions, lemon juice, Dijon, honey, sambal and anchovy. Blend until as smooth as possible. It will still be a little chunky and rough. Add yogurt and parmesan and blend until mostly smooth. Season liberally with salt and pepper. Holds for 1 week in refrigerator.