This flavourful dressing works on salads, rice bowls, and on roasted veg and meats. You can substitute a plant-based yogurt, or even tahini and water instead of the dairy. Vegans and vegetarians can just leave out the anchovies, and maybe go a little harder on the capers and nutritional yeast. Coriander, with its stems can easily replace the basil, and the parsley is a pretty key flavour, though whatever fresh tender herbs you have will taste great!
½ cup yogurt
¼ cup mayonnaise
2 cloves garlic, peeled and smashed
Juice of 1 lemon
6 sprigs parsley, leaves and stems, roughly chopped
2 sprigs basil, about 12 leaves, stems removed
freshly ground black pepper
- Combine yogurt, mayonnaise, anchovies (if using), smashed garlic, lemon juice, parsley, and basil in a blender, season with salt and pepper, and blend until smooth. Taste and adjust seasoning as necessary. Pour into a jar and set aside.