This dressing gets its vivid color and bright flavor from a big handful of fresh herbs — parsley, tarragon, and chives blend into a smooth, vibrant green base with plenty of punch. Lemon juice and zest add a citrusy lift, while garlic and anchovy paste bring savory depth that makes this taste far more complex than your average bottled dressing. A few pulses in the blender is all it takes to get that classic silky, pourable texture, and a short chill in the fridge lets all those herbaceous flavors settle in. Thin it with a splash of water if you want it drizzle-ready for salads, roasted vegetables, or a grain bowl. It's a versatile, herb-packed condiment that fits neatly into a dairy free kitchen, and it keeps well in the fridge for whenever you need a quick flavor boost.
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Combine the mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, lemon zest, anchovy paste, garlic, salt, and black pepper in a blender or food processor.
Blend on high until the herbs are fully puréed and the dressing is smooth and uniformly green, about 45–60 seconds, scraping down the sides once halfway through.
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