Blender Method:

1. Place all your ingredients into a small blender (like this Ninja) except for the parmesan cheese. 
   • 4 cloves garlic, minced or crushed - or place in mini blender whole
   • 4 anchovy fillets or 2 teaspoons anchovy paste
   • 2/3 cup Greek Yogurt (or labneh)
   • 3 Tablespoons olive oil
   • 3 Tablespoons Worcestershire sauce
   • Juice + zest of 1 lemon
   • 2 teaspoons Dijon mustard
   • 1/2 teaspoon black pepper
   • kosher salt, to taste - start with 1/2-1 teaspoon KOSHER salt (half for table salt)
2. Pulse until everything is combined, smooth and creamy.
3. Add grated parmesan and adjust salt and lemon as needed.
   • 1/2 cup freshly grated parmesan cheese
   • additional salt and lemon to taste

Bowl & Whisk Method:

1. Crush your garlic and anchovy fillets together until they form a smooth paste.
   • 4 cloves garlic, minced or crushed - or place in mini blender whole
   • 4 anchovy fillets or 2 teaspoons anchovy paste
2. Add your lemon + zest, Worcestershire sauce, Dijon mustard and olive oil and whisk.
   • Juice + zest of 1 lemon
   • 3 Tablespoons Worcestershire sauce
   • 2 teaspoons Dijon mustard
   • 3 Tablespoons olive oil
3. Add your yogurt, fresh grated parmesan cheese, salt and pepper and whisk until smooth and combined.
   • 2/3 cup Greek Yogurt (or labneh)
   • 1/2 teaspoon black pepper
   • kosher salt, to taste - start with 1/2-1 teaspoon KOSHER salt (half for table salt)
   • 1/2 cup freshly grated parmesan cheese
4. Whisk until smooth, adjust salt and lemon to taste. 
5. Enjoy!