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Basil Green Goddess Dressing

This Basil Green Goddess Dressing is seriously amazing. 

Obviously, you can dress up your salad with this Basil Green Goddess Dressing but you can do so much more with it! I will be sharing more recipes using this dressing over the next few weeks so stay tuned!

Basil Green Goddess Dressing
5 from 1 vote

Green Goddess Dressing


  • 1 egg
  • 1 cup safflower seed oil avocado or "light" olive oil works, too
  • 1 cup chopped fresh basil leaves
  • 1 cup chopped scallions white and green parts (6 to 7 scallions)
  • 1/4 cup fresh squeezed lemon juice 1-2 lemons
  • 2 cloves minced garlic
  • 2 tsp. anchovy paste
  • 1/4 cup canned coconut milk full fat I like to use Thai Kitchen Brand


  • Place uncracked egg in a small bowl of hot water (like as hot as your kitchen sink will get) for 3 minutes.
  • Remove from hot water and crack egg into a food processor or blender. Add 1/4 cup of the safflower oil.
  • Blend until combined.
  • Now, with the food processor running, very slowly drizzle the remaining 3/4 cup of safflower seed oil... at the end of this process it should look like mayonnaise.
  • Now add the basil, scallions, lemon juice, garlic, anchovy paste and blend until smooth.
  • Add the coconut milk and process until just blended.
  • Refrigerate for at least 30 minutes before serving to allow flavors to mend and dressing will thicken a bit.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because… It’s all about balance y’all!

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Recipe Rating


    1. Hi! You can definitely sub in anchovy paste if he can tolerate that. and you can omit it, also– with all the good basil/flavor in it, it will still taste lovely.

  1. Hi Alex! I’m going to use the Chosen Foods Avocado Mayo we have for the dressing base. How much would you recommend we use of the prepared Mayo when blending with the rest of the ingredients?

  2. This is delicious! Pairs perfectly with the salmon dish and I can’t wait to try it in other things. How long does it last and can it be frozen?

    1. It doesn’t freeze well– but it lasts 5 to 7 days in the fridge! (just check your expiration date on your eggs to ensure that doesn’t come sooner).

    1. I wouldn’t use coconut oil for this dressing– it will change the flavor too much. any neutral in flavor oil works best here (avocado, safflower, “light” olive oil)

  3. Hi! How “raw” is the egg, since it is in the hot water? I’m pregnant, so wondering if I should save this recipe for after baby or if I’m safe to eat it.

    1. It is not recommended to eat raw eggs with pregnant– you could purchase a store bought, safe mayo and then blend the ingredients in with it. Or even use greek yogurt.

    1. Yes, just make sure its “light” olive oil, so the flavor isn’t too bold. Avocado oil works well too.

  4. Hi Alex! How long does this usually keep?

    Love love all your recipes and fun insta stories ! There have been some good whole 30 take overs but you’ve been my favorite so far

    1. Thank you, Danielle!! 🙂 This recipe usually keeps for a week to a week and a half; but be sure to check the expiration date on your eggs to be sure you aren’t pushing past that date!!