How about green goddess dressing?
1 cup non-fat plain yogurt
1/2 cup mayonnaise (I used low fat olive oil mayo)
1 cup loosely packed spinach leaves
small handful fresh tarragon leaves (about 3 tablespoons)
small handful fresh basil leaves
1/3 cup loosely packed flat leaf parsley
1/4 cup diced scallions
2 tablespoons fresh mint leaves
1 small garlic clove
1 teaspoon red wine vinegar
1 teaspoon dijon mustard
2 tablespoons olive oil
1 tablespoon fresh lemon juice plus 1 teaspoon lemon zest
salt and pepper to taste
Combine all ingredients in the bowl of a food processor fit with a blade attachment. There is no need to chop the spinach or herbs. The food processor will do all the work for you. Do be sure to slice the scallions. Pulse all of the ingredients in the food processor until the begin to combine. Pulse for 5 seconds at a time until all of the greens are minced and well incorporated into the dressing. Taste. Add salt and pepper as necessary. Add a touch more olive oil or a bit of water to create a thinner consistency.
If you don’t have a food processor, this recipe will also work in a blender. I chopped all of my herbs and greens before adding to the blender. This helps ensure that all of the greens break down evenly. Combine all ingredients and blend. Add salt and pepper to taste. Add water and olive oil to thin the consistency, if desired.
If you don’t have a food processor or a blender, this recipe can be made by hand… with just a little elbow grease. Finely chop spinach, herbs, scallions and garlic. Really mince them fine. Whisk herbs together with the rest of the ingredients. Really give it a good stirring with the whisk. Add salt and pepper to taste and serve as a dip of as a salad dressing.
I made a pesto with arugula for just that purpose once, and served it (blended with sour cream) at an opening reception for a friend's nightclub. This was back when arugula was WAY exotic in Nashville, but it went over well. Actually, the basic pesto recipe is a good way to use lots of herbs, not just basil. You can (and probably should) leave out nuts and cheese, use garlic or not at your discretion, but just herbs, salt and good olive oil run through a processor or blender (processor is a lot easier to clean!) makes a paste that you can add to sour cream, crème fraiche, cream cheese or even mayonnaise, depending on your taste and inclinations. The big succulent-leaf ones are of course the best. Leftovers are of course good on pasta …
For the record, my arugula had mostly gotten beyond the tender baby stage and was getting pretty stout. That may have actually helped the flavor punch through the cream.