Are you looking for a way to use the herbs in your refrigerator? Make this green goddess dressing recipe! It is creamy, bright and bursting with fresh flavor.
At this time of year, I make this green goddess dressing recipe almost every week. Jack and I just planted our little garden on our back patio, and we have lots of fresh herbs. Straight from the plant, they are fragrant and tender, ready to add a touch of fresh flavor to almost any dish. I often grab a handful of parsley for pasta on weekdays, a sprig of mint to finish a salad, or a bunch of basil to sprinkle on a pizza. There is a good chance that I will end up picking more, if little by little, the fridge fills with leafy herbs. This is where this green dressing comes in.
Cool, creamy and so easy to prepare, it’s the perfect way to use an abundance of herbs. You can do it with almost anyone you love – I start with parsley and chives and top off with everything I have on hand. Coriander, mint and dill are all fantastic, but I particularly recommend using tarragon. Its sweet licorice flavor makes this green goddess dressing really complex and unique. Trust me, you will love it!
Ingredients for the Green Goddess Dressing Recipe
Here’s what you’ll need to make this green goddess vinaigrette:
- greek yogurt – The classic dressing of the green goddess is made with mayo and sometimes sour cream, but I ignore them both in favor of Greek yogurt. This makes this recipe a little healthier and adds a delicious tangy flavor.
- Fresh herbs – I always make this recipe with parsley and chives. Then I throw away all the other leafy herbs I have in my kitchen! Try using dill, mint and / or cilantro, and don’t skip the tarragon if you can help it.
- Lemon juice and zest – Who doesn’t like lemon + herbs? Zest and juice add a vibrant flavor to this creamy dip.
- Extra virgin olive oil – It adds extra richness and thins the creamy sauce.
- capers – Did you know that most of the green goddess dressings are made with anchovies? No kidding! To keep this vegetarian recipe, I exchange capers to add a salty and brackish flavor.
- Garlic, salt and pepper – They add flavor and connect everything together!
Find the full recipe with the measurements below.
Once you’ve prepared your ingredients, preparing this recipe couldn’t be simpler. Add them all to the food processor and beat to combine!
Oh, and by the way, this vinaigrette is just as good when you exchange cashew cream for yogurt. When I make this vegan variant without dairy products, I use a blender instead of a food processor to get a really smooth dressing. Find the instructions for doing so in the recipe notes below!
Green Goddess Dressing Serving Suggestions
You may have guessed by now that this green goddess vinaigrette is a great vinaigrette (try it on my spring salad, Caesar salad, kale salad or radish salad!), But you can use it for much more . Here are some ideas to get you started:
How do you like to use the green goddess dressing? Let me know in the comments!
More favorite dressings and sauces
If you like this green goddess dressing recipe, try one of these tasty sauces or dressings next:
Green Goddess Dressing
Serves 4 at 6
This easy green goddess dressing is creamy, shiny and delicious! I do it most often with Greek yogurt, but it also works wonderfully with cashew cream. See the recipe notes below for this easy vegan variation.
- 1 Cup whole milk Greek yogurt *
- 1 Cup parsley
- 1 Cup mixed leafy herbs, dill, mint, tarragon and / or coriander
- 2 teaspoon chopped chives
- 2 soup spoons lemon juice, plus ½ teaspoon of zest
- 1 teaspoon extra virgin olive oil
- 2 coffee spoons capers
- 1 clove garlic
- ¼ teaspoon sea salt
- Freshly ground black pepper
In a food processor, combine the yogurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt and pepper. Pulse until well combined. Season as desired.
Serve as a dip or mix with salad leaves. Store in an airtight container in the refrigerator for up to 5 days.
* To make this vegan: Use 1 cup of raw cashews + ½ cup of water instead of yogurt. Combine all ingredients, except the herbs, in a blender on high speed until creamy. Add the herbs and mix to combine. If your vinaigrette is too thick, mix with little or more water and olive oil. This version will not work in a food processor because the cashews will not be as creamy as they are in a blender.