Ingredients:
2 whole scallions, chopped (white and green part)
½ cup fresh basil leaves, lightly packed
2 tablespoons fresh dill fronds
2 tablespoons fresh parsley leaves
¼ cup fresh chives, chopped
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon mustard
1 large garlic clove, peeled
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup buttermilk
½ cup sour cream
½ cup plain Greek yogurt

Directions:
In a food processor fitted with the steel blade (or liquid blender), add the scallions, basil, dill, parsley, chives, oil, mustard, garlic, salt and pepper and blitz until smooth, about 15 to 20 seconds.

Add the buttermilk, sour cream and yogurt and blend until smooth and creamy. Transfer to an airtight container and refrigerate for at least one hour to allow the flavors to meld. Dressing will keep in the refrigerator for up to one week.