1/4 cup parsley
1/4 cup basil
1/4 cup tarragon
1/4 cup mint leaves
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1/4 cup 2-percent-fat plain Greek yogurt
1 cup medium garlic clove
1/8 tsp kosher salt
1 oil-packed anchovy (optional)
2 tablespoons water
Combine all ingredients in a blender; puree until smooth.