How many of you have a plan for an entire bunch of herbs once you’re done with snipping the five percent of the bunch needed for your recipe? Apart from lush thick leaves of basil that become pesto, I never know what to do with all that parsley and cilantro and am always struck with a pang of guilt when I learn that their deep green leaves have turned a pale yellow in the crisper yet. again.
Fortunately for social media, I’ve found a new vehicle for forgotten herbs, and turned a hypothetical recipe into a successful riff on the classic Green Goddess dressing, if I should say so myself.
Designed to fit all your wilting summer herbs into one airtight container, I took liberties here, omitting the vinegar and using a ripe avocado in place of mayonnaise, to really boost the ‘green’ factor. Purists may disagree with my choice of ingredients, and while I certainly don’t plan on causing anyone a hissy fit with this recipe, I urge you to try it out for yourself, play with it, and see what works. And don’t just limit this to salads either – I’ve been enjoying it as a simple sauce with pasta and fresh peas, as a spread on a roasted tomato sandwich, and as a light sauce dolloped over pan-seared fish fillets. What will you do with yours?
Green Goddess Dressing
Inspired by one of Dash and Bella‘s Instagram photos of a jar of green goddess dressing // Makes about 10 ounces
Any combination of leafy green herbs would work in this recipe, though I’d go easy on herbs such as rosemary and dill because of their strong flavors. I know that not everyone is a fan of cilantro, but it’s a lovely addition here, with its delicate notes balancing out the parsley and green onion. I’ve included a couple tablespoons of créme fraîche to enhance the creaminess just a little, but you could leave it out as well if you want to make a vegan version.
- 1 ripe medium avocado, (about 6 ounces/160 grams), halved, pitted and skinned
- 1 tablespoon capers, drained and finely chopped
- 1 garlic clove, minced
- 4 ounces/ 100 grams of herbs, such as parsley, cilantro, basil, chives and green onions, leaves and stems roughly chopped
- Half cup olive oil
- Juice of half a lemon
- 1 teaspoon salt
- 2 tablespoons créme fraîche (optional)
- Put the avocado halves, capers, garlic, half of the chopped herbs, a quarter of the olive oil and all the lemon juice in the bowl of a food processor and whizz everything together until you get a rough green paste. Add the rest of the herbs and olive oil and blend until smooth.
- Turn the mixture out into a bowl then stir in the créme fraîche (if using) and add salt to taste. If the dressing is too thick for your liking, thin it to your desired consistency with more olive oil or lemon juice.
- Once made, this keeps in an airtight container for about two weeks in the fridge.