Add all the ingredients in the blender or food processor. There is no need to blend in stages, the yogurt provides enough creaminess for everything to blend smoothly.
Blend until the dressing is creamy and evenly green. Stop the blender and scrape the sides if needed because the herbs can collect near the top. Continue blending until no large herb pieces remain and the texture looks smooth.
Taste the dressing and adjust with salt, pepper or lemon juice if needed.
Optional, but it is best to let the dressing sit for about 10-15 minutes before serving so that the herbs have time to infuse, not just blend. However, if you are in a rush, it can be served right away of course.
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Notes
Makeit ahead: for best flavor, make this 15 minutes before serving, so that the herbs have time to infuse not only blend with the Greek yogurt and other ingredients.
The best container for storage is a glass jar with a tight-sealing lid.
Fridge life: this dressing will stay fresh for up to 4 days. After that, the fresh herbs will start to loose their flavor. If some natural separation occurs when stored, just give it a good stir before serving.
Do not freeze: I do not recommend freezing this dressing because it is made with 100% Greek yogurt which will break and become grainy when frozen.
Don't be afraid to use parsley stems as well, they bring a different flavor than the parsley leaves alone.
