Green Goddess Dressing

green goddess dressing, garden salad, summer salad

green goddess dressing, garden salad, summer salad

This bright beauty is zesty, herbatious, and such a treat…and I’m not talking about myself! Rarely do I see it on menus in restaurants, but I make it often at home … especially when my basil is flourishing in the garden. It’s forgiving, generous and won’t be spoiled by substitutions (but please don’t pass on the anchovies!)  It works well as a dip for veggies, dressing on crispy greens or in place of mayo on a sandwich. However you add it to your culinary repertoire, sit back and watch your guests light up when they sample your latest garden creation with zeal.

Green Goddess Dressing


Green Goddess Dressing

2 cups basil

1 cups flat leaf parsley

1 cups cilantro

1 cups peppermint

4 white anchovy filets

¼ cup Greek yogurt

¼ cup mayo

½ meyer lemon juiced (regular lemon is fine)

¼ cup white wine vinegar

1 teaspoon cracked pepper

2 teaspoons kosher salt

½ to ¾ cup olive oil


Throw everything except the olive oil in a blender and mix until totally incorporated. Slowly add oil until you get your desired consistency. For dip, I like it a little thicker than dressing. It can be made up to a day in advance.