- ½ cup parsley (no stems)
-½ cup cilantro (no stems)
-2 tbs lime or lemon/lime juice
-1/3 C plain greek yogurt (or tahini if you like)
-1/3 c scallion tops
-1-3 garlic scapes chopped
-½ c olive (r canola) oil
-salt and pepper to taste
Blend all in a food processor until smooth. Option to add anchovies, avocado, or swap spinach for cilantro. Play around! Great on salads, fish, and as a veggie dip! Keep in fridge of a week or freeze for up to a year.