Wash and thoroughly dry the parsley, basil, chives, and tarragon (if using). Roughly chop the larger leaves to help them blend more easily.

In a blender or food processor, combine the Greek yogurt, all the herbs, lemon juice and zest, minced garlic, white wine vinegar, salt, and pepper. Pulse a few times to break down the herbs.

With the blender running on low speed, slowly drizzle in the olive oil through the top opening. Continue blending for 30-60 seconds until the dressing is smooth and a vibrant light green color.

Taste the dressing and adjust seasoning with more salt, pepper, or lemon juice as desired. For a thinner consistency, add 1-2 tablespoons of water or extra yogurt and blend again.

Transfer the dressing to a mason jar or airtight container. Serve immediately over salads, grain bowls, or roasted vegetables, or refrigerate for later use.