Creamy Lemon and Herb Sauce

Pulverizing the herbs makes their flavor stronger, a good thing for a cold sauce where flavors can be muted.

• 1/2 cup (1/2 oz.) coarsely chopped fresh cilantro
• 1/2 cup (1/2 oz.) coarsely chopped fresh dill
• 3 whole scallions, sliced
• 1 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 tsp. fresh lemon juice; more as needed
• 8 oz. (1 cup) sour cream or crème fraÎche

Pulse the cilantro, dill, scallions, lemon zest, 1/2 tsp. salt, and 1/4 tsp. of pepper in a food processor until finely chopped. With the motor running, pour the olive oil and lemon juice through the feed tube and pulse until the mixture has a pesto-like consistency. Transfer to a small bowl and stir in the sour cream. Refrigerate for at least 1 hour to let the flavors meld. Season to taste with more salt, pepper, or lemon juice.