The herbs matter more than the recipe. Find them fresh, growing or just cut, still perfumed and alive. At the market, this means herbs that smell like something before you bruise a leaf. In the garden, it means picking right before you cook.

This sauce asks almost nothing of you. Good yogurt, the thick kind that holds a spoon upright. Fresh herbs, whatever combination speaks to you that day. A clove of garlic, raw and honest. Lemon to brighten. Olive oil to round the edges. Salt to bring it all into focus.

I have made this sauce a thousand ways. With dill and mint in summer, when the garden is overflowing. With parsley alone in winter, when that is what I have. The proportions shift, the herbs change, but the principle stays the same: perfect ingredients need almost nothing done to them. Your job is to get out of the way.