With the warmer temperatures in sight, I’m craving all the salad, and playing around in the kitchen with different dressings. This green goddess dressing has all the herbs and green vegetables to make this super herbaceous but I included pesto ingredients (without the nuts or cheese) to increase the flavor profile- my husband says it is literally pesto salad dressing (which is exactly what I was going for, so pretty excited over here!). We enjoyed this dressing with a simple baby arugula and spinach salad, with some crunchy toasted pine nuts sprinkled throughout. The spiciness of the arugula really balanced the dressing out for me!
Green Goddess Pesto Dressing
Makes enough for 1 large salad plus some extra
3 cloves of garlic, roughly chopped
1 tsp anchovy paste
1.5 lemons, juiced
1/2 cup of baby spinach
1/2 cup fresh basil
1/4 cup Italian flat leaf parsley
1 cup greek yogurt
3 scallions, roughly chopped
1 tsp champagne, white, or apple cider vinegar
kosher salt + freshly cracked pepper
1-2 tbsp extra virgin olive oil (eyeball it)
Combine all ingredients except for the salt, pepper, and olive oil in a very powerful blender or a food processor. Run the blender/processor and slowly add in the olive oil until the dressing has the consistency you’re looking for. I made this on the thicker side and used about 1 tbsp of olive oil. Check for seasoning and sprinkle some kosher salt and a couple grinds of fresh cracked pepper. Serve with your favorite salad.