Basil Green Goddess Dressing

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!

Green Goddess Dressing

Basil 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.


  • Reply
    September 21, 2022 at 4:40 am

    Hello – can you sub anchovy paste or leave it out? My husband has an allergy to anchovy.

    • Reply
      September 22, 2022 at 6:08 pm

      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.

  • Reply
    March 19, 2022 at 12:53 am

    How can I sub out coconut milk? I have tree allergies and coconut sensitivities.

    • Reply
      March 22, 2022 at 5:16 pm

      You can use sour cream instead!

  • Reply
    Lisa Springer
    February 16, 2022 at 7:36 am

    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?

  • Reply
    Christina Horton
    January 18, 2022 at 9:24 pm

    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?

    • Reply
      January 19, 2022 at 1:10 pm

      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).

  • Reply
    January 13, 2022 at 11:04 pm

    About how much dressing does this recipe make?

    • Reply
      January 16, 2022 at 6:40 pm

      about 1.5 cups once it’s all blended

  • Reply
    Victoria Niemerg
    January 6, 2022 at 7:51 pm

    Would this work with coconut oil?

    • Reply
      January 10, 2022 at 1:20 am

      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)

  • Reply
    Courtney Miller
    December 8, 2021 at 3:29 pm

    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.

    • Reply
      December 8, 2021 at 5:27 pm

      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.

  • Reply
    July 30, 2017 at 6:05 pm

    Can you sub olive oil instead of safflower?

    • Reply
      July 31, 2017 at 1:49 am

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

  • Reply
    Why you should Eat Salad for Breakfast. – The Defined Dish
    July 18, 2017 at 11:40 am

    […] and say goodbye to that bagel and cream cheese and swap it for some green butter lettuce and my basil green goddess dressing on top. It’s got all the lox fixings: smoked salmon, tomatoes, thinly sliced red onion, […]

  • Reply
    May 23, 2017 at 3:11 am

    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

    • Reply
      May 23, 2017 at 12:40 pm

      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!!

  • Reply
    May 14, 2017 at 3:59 am

    This is the best homemade dressing I’ve had so far! Excellent.

    • Reply
      May 14, 2017 at 12:31 pm

      Yay! It’s one of my favorites, too!

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