This vibrant dressing gets its herbaceous punch from a generous mix of fresh parsley, tarragon, and chives, all blended until silky smooth and vividly green. A hit of lemon juice and zest brightens the whole thing, while garlic and anchovy paste add savory depth that keeps every spoonful interesting. The blender does all the work here, purring the ingredients into a creamy, pourable sauce in under a minute. Chilling it for at least 30 minutes lets those bright, grassy flavors settle in and meld before it hits your salad, roasted vegetables, or grilled chicken. It's a versatile, herb-forward staple that works beautifully for a gluten 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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