May 14, 2010
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
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.
