You're going to want to put this sauce on everything! We especially love it with Meyer Lemon Marinated Chicken, Pearl Couscous with Shallot & Parsley, and Roasted Spiced Carrot Salad with Arugula.
Ingredients
⅓ cup chopped fresh parsley leaves
¼ cup water
1 tablespoon minced garlic
⅔ cup plain Greek yogurt (use plain vegan yogurt if needed)
Puree parsley, the water, and garlic in a blender until smooth, 1 to 2 minutes on high. Add remaining ingredients, and blend until just combined. Refrigerate, covered, at least 30 minutes and up to 1 week; stir to combine again before serving.
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