Name: Green Goddess Dressing
Prep time: 5 min
Total time: 5 min
Ingredients: 1/2 cup mayo; 1/2 cup sour cream; zest from 1 lemon and 1-1/2 tbsp lemon juice; 1 cup fresh parsley; 3/4 cup fresh basil; 1/4 cup fresh chives; 1 tsp tamari/soy sauce / Worcestershire sauce; 1 clove garlic, grated; 1/4 tsp salt (adjust to your taste); 1/4 tsp freshly ground black pepper

Green Goddess Dressing

By Amanda MacArthur

Goodbye Ranch, hello Green Goddess Dressing. This dressing was named after the play of the same name back in the early 1900’s, however, it’s been around much longer. It was supposedly developed in France by a chef to Louis XIII, who served it with eel.

This Green Goddess dressing is a play on the original and uses common ingredients and garden herbs most of us have hanging around. It requires a bundle of fresh herbs, but it’s the most fragrant and tantalizing creamy dressing you’ll find.

You may have seen Green Goddess Dressing on supermarket shelves, both in oil and dairy form, but none of them compare to making it fresh, especially if you happen to be growing parsley, basil, and chives in your garden. In mine, they’re abundant, so I make this dressing often.

A traditional Green Goddess Dressing calls for Tarragon for its signature anise flavor, however, I find it a bit too pungent and Tarragon isn’t something I grow in my garden, so instead I’m using extra basil which still has strong anise notes and is the best replacement for Tarragon. Additionally, a traditional recipe would call for anchovies or anchovy paste, but again, not a fan. So instead I’m using Tamari, a gluten-free soy sauce substitute that adds the umami that would be missing without it.

I can’t wait for you to try this one!