By Yondu Culinary Studio

Green "Everything" Sauce - from Susan Spungen's Veg Forward (adapted by David Lebovitz)

Ingredients

8 servings

1 cupplain Greek yogurt

1 cupherbs

packed, aromatic, such as tarragon, parsley, mint, basil, dill, and sage

2scallions

green and white parts, cut into pieces

¼ cuptahini

2 tablespoonsfreshly squeezed lemon juice

1 tablespooncapers

rinsed and patted dry

2 clovesgarlic

medium, peeled

¾ teaspoonkosher sea salt

or flaky

2 teaspoonsyondu sauce

or fish, or 2-3 anchovy fillets

cayenne pepper

water

A bit, warm

Instructions