It takes hardly any time to whiz up this creamy herb dip – great for lazy days.
- Process the basil and parsley in a small food processor until coarsely chopped. Transfer half the mixture to a small bowl. Cover and place in the fridge until required.
- Add the garlic, anchovy, tarragon and 60g (1/4 cup) of the sour cream to the remaining basil mixture in the food processor. Process until smooth. Transfer to a bowl. Stir in mayonnaise, lemon juice and remaining sour cream until well combined. Cover with plastic wrap. Place in the fridge for 4 hours or overnight to develop the flavours.
- Stir a little oil into the reserved basil mixture. Drizzle over the dip. Season with pepper.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set