Yields 1 and 1/2 cups dressing
To keep your herbs fresh for longer, fill a wide-mouthed glass or jar at least halfway with water, submerge stems of herbs, and keep in refrigerator.
I tested this recipe using sheep yogurt due to its creamy texture. Use yogurt of your choice, preferably with a 5% fat content. Otherwise the dressing will be too thin.
Styling and Photography by Chavi Feldman