In a medium bowl, combine the Greek yogurt, fresh lemon juice, and lemon zest. Whisk vigorously for about 30 seconds until the mixture becomes completely smooth and uniform. The lemon juice will thin the yogurt slightly, transforming its thick, spoonable consistency into a pourable, saucy texture. As you whisk, the lemon zest will begin releasing its aromatic oils into the base, adding a layer of citrus fragrance that juice alone cannot provide. The finished base should look glossy and pale, with no streaks of unmixed yogurt remaining.

Add the finely chopped dill, chopped parsley, chopped chives, and minced garlic to the yogurt base. Using a flexible spatula or large spoon, fold the herbs gently into the sauce rather than whisking aggressively. This folding motion distributes the herbs evenly without bruising them or causing them to release excess moisture into the sauce. The garlic should be minced as finely as possible — ideally to a paste-like consistency using the flat side of a knife with a pinch of salt — so it disperses smoothly through the sauce without creating harsh, concentrated bites. Once the herbs are incorporated, the sauce should appear bright green-flecked and aromatic.

Drizzle the extra-virgin olive oil into the herb yogurt in a thin, steady stream while stirring continuously. The oil will emulsify partially into the sauce, adding a silky richness and smooth mouthfeel that rounds out the tangy yogurt base. Season generously with salt and freshly ground black pepper, tasting as you go. Because yogurt varies in saltiness between brands, add salt incrementally rather than all at once. The finished sauce should taste bright and tangy first, followed by the herbal freshness of dill and parsley, with the olive oil providing a smooth, rounded finish. Allow the sauce to rest for at least 5 minutes before serving — this short resting period allows the garlic and herbs to fully infuse into the yogurt base and the flavors to meld into a cohesive, balanced sauce.