Creamy Herb Dressing

Written By Mia Stern

Creamy Herb Dressing (Green Goddess–Style)

Ingredients

  • ¼ cup fresh basil leaves

  • ¾ cup flat-leaf parsley

  • 1 tablespoon dried tarragon

  • 2-4 tablespoons chives/scallions

  • 1 tablespoon shallot

  • ⅓ cup plain Greek yogurt (or soaked cashews)

  • 1 small avocado

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon lemon zest

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon Dijon mustard

  • 1-2 anchovy fillet(s) (optional)

  • ¼ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 4 tablespoons extra-virgin olive oil

  • 1 small splash Worcestershire sauce

  • 2–3 tablespoons water, as needed

  1. Add all ingredients to a food processor or blender and blend until smooth and creamy, adding water as needed to loosen the texture. Taste and adjust seasoning to your liking.

Use this recipe as a guide, not a rule. Feel free to use up whatever herbs you have in the fridge — basil, parsley, tarragon, chives, or a mix of what’s on hand all work beautifully. Shallot can be reduced to suit your palate, and anchovies are completely optional. This dressing is a classic, but it can really be anything you want it to be. You can even swap the yogurt for soaked cashews to make it vegan. Have fun and make it your own.

Mia Stern
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