Wash and thoroughly dry all fresh herbs. Pat completely dry with paper towels, then roughly chop the basil, parsley, chives, and tarragon.

In a food processor or blender, combine mayonnaise, sour cream, minced garlic, lemon juice, and white wine vinegar. Add chopped herbs and anchovy fillets if using. Pulse until mixture turns pale green and herbs are finely chopped but still visible. Season with salt and pepper to taste.

Wash romaine heads under cold running water, separating each leaf. Spin dry in salad spinner or pat completely dry with paper towels. Chop lettuce into bite-sized pieces.

Heat a dry skillet over medium-low heat and add pine nuts. Shake pan frequently and toast for 3-4 minutes until golden brown and fragrant. Remove from heat immediately.

Place dried romaine lettuce in large serving bowl. Drizzle with about 3/4 of the green goddess dressing and toss gently until every leaf is coated. Add croutons, toasted pine nuts, and half the Parmesan cheese, tossing once more.

Sprinkle remaining Parmesan cheese over top and add extra herb sprigs for garnish. Serve immediately while lettuce remains crisp.