This post may contain affiliate links. Please read our disclosure policy.
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
Ingredients
- 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
Instructions
- 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.
Hello – can you sub anchovy paste or leave it out? My husband has an allergy to anchovy.
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.
How can I sub out coconut milk? I have tree allergies and coconut sensitivities.
You can use sour cream instead!
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?
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?
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).
About how much dressing does this recipe make?
about 1.5 cups once it’s all blended
Would this work with coconut oil?
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)
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.
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.
Can you sub olive oil instead of safflower?
Yes, just make sure its “light” olive oil, so the flavor isn’t too bold. Avocado oil works well too.
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
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!!
This is the best homemade dressing I’ve had so far! Excellent.
Yay! It’s one of my favorites, too!