This vibrant dressing gets its herbaceous punch from a generous mix of fresh parsley, tarragon, and chives, all blended until silky smooth and brilliantly green. Lemon juice and zest bring a bright acidity, while a touch of garlic and anchovy paste add savory depth without any heaviness. Blitzed in a food processor and chilled for at least 30 minutes, the flavors meld into something creamy, herby, and full-bodied enough to spoon over grilled chicken, roasted vegetables, or a crisp salad. It's an easy make-ahead sauce that fits neatly into a Paleo kitchen, ready whenever you need a burst of fresh green flavor. Keep a jar on hand for drizzling all week long.
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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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