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Green Goddess Dressing Recipe

Green Goddess Dressing

Just like you had as a kid only fresher and much more nutritious.
Print Recipe
Course Salad
Cuisine American

Ingredients
  

  • 2 tsp anchovy paste find in the canned fish aisle
  • 1 clove garlic minced
  • 3/4 cup mayonnaise (full fat)
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 cup parsley chopped
  • 1/4 cup tarragon chopped
  • 3 TB chives chopped
  • 2 TB lemon juice, fresh squeezed
  • salt and pepper to taste

Instructions
 

  • Remove stems of herbs and pulse all ingredients in a blender or food processor until smooth. Serve immediately or store in the refrigerator for up to 1 week.
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Parsley Pesto Recipe

parsley pesto or chimichurri sauce

This delicious sauce recipe is similar to traditional Chimichurri sauce and is scrumptious over grilled chicken, tossed with pasta, mixed with mayo for a yummy salad dressing, or spread on crusty bread. Freezes up really well — just scoop into ice cube trays and freeze for handy small serving sizes all summer.

Ingredients

6 cups loosely packed Parsley

¼ cup fresh squeezed lemon juice (about 1 lemon)

2 garlic cloves, chopped (about 1 TB)

½ tsp salt

½ TB red pepper flakes

1 cup extra virgin olive oil

1 cup walnuts (if desired)

Directions

Put all (except oil) in food processor, pulse and slowly add olive oil until pureed to desired consistency ( you may not use all of the olive oil). Store in airtight container in fridge.