Green Goddess Dressing

Originally from the Palace Hotel in San Francisco at the turn of the last century this is lighter version. All the fresh herbs make it vibrant and a bit of anchovy adds depth. From The Herbfarm Cookbook by Jerry Traunfeld

• 3/4 C (gently packed) fresh tarragon leaves
• 3/4 C snipped fresh chives
• 3/4 C (gently packed) fresh Italian parsley
• 6 anchovy fillets
• 1/4 C fresh squeezed lemon juice
• 1/2 tsp salt
• 6 T extra-virgin olive oil
• 3/4 C sour cream or plain yogurt, full fat or low fat
• freshly ground black pepper to taste

Puree the herbs, anchovies, lemon juice and salt in a food processor or blender. With the machine running, add the oil in a slow stream. Scrape down the sides. Add the sour cream or yogurt and pepper, process until smooth. Store tightly covered in the refrigerator for up to 3 days.

Makes 2 cups