You Will Need:
- Dill, Tarragon, Parsley, Cilantro: 1/2 cup each, leaves only
- Zest of 1 Lime
- Lime juice, 1/2 lime
- Plain yogurt, 1 cup
Recipe Serves: 1 Cup
1. Combine all ingredients in a blender.
2. Store in an airtight container for up to a week in the fridge.
*Goes great on fish, lamb, vegetables and as a dip.
Recipe developed by Chef Danny Klein.