Green Goddess Dressing

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Inspired by Panera, this Green Goddess dressing is creamy, herby and bright with fresh basil and a spoonful of pesto. Drizzle it over salads, use it as a dip for veggies or spread it on sandwiches and wraps.

Prep Time10

Total Time10

Course: Salad Dressing

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: /4 cup

Author: Brittany Mullins

Equipment

Ingredients

¾ cup fresh basil leaves finely chopped (lightly packed)
½ cup plain full-fat Greek yogurt
2 Tablespoons white wine vinegar
1 Tablespoon avocado oil mayo
1 Tablespoon diced shallot
1 Tablespoon basil pesto
2 teaspoons maple syrup or honey
1 teaspoon Dijon mustard
¼ teaspoon sea salt plus more to taste
¼ teaspoon black pepper

Instructions

Add the basil, Greek yogurt, white wine vinegar, mayo, shallot, pesto, maple syrup (or honey), Dijon mustard, salt and pepper to a high-speed blender or food processor.
¾ cup fresh basil leaves, ½ cup plain full-fat Greek yogurt, 2 Tablespoons white wine vinegar, 1 Tablespoon avocado oil mayo, 1 Tablespoon diced shallot, 1 Tablespoon basil pesto, 2 teaspoons maple syrup or honey, 1 teaspoon Dijon mustard, ¼ teaspoon sea salt, ¼ teaspoon black pepper
Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning if needed. This dressing is meant to be thick and creamy, similar to Panera's Green Goddess dressing. If you'd like a thinner consistency for salads, add 1 to 2 teaspoons of water at a time until it reaches your desired consistency.
Chill the dressing for 30 minutes before serving, if possible. This gives the flavors time to meld together and makes the dressing even more flavorful.
Serve immediately or store in an airtight container in the refrigerator for up to 4 to 5 days. Stir well before serving.

Notes

Storage: Store leftover dressing in an airtight container in the refrigerator for up to 5 days. Stir before serving since the dressing may separate slightly as it sits.

Nutrition