Legend has it the original Green Goddess was a dairy-laden salad dressing popularized by a San Francisco hotel in the 1920’s. My versatile vegan interpretation can be tweaked to become a sauce, spread, dressing, dip or pesto.

Green Goddess dip/spread/pesto

I medium sized bunch of parsley
1 tablespoon raw hulled pistachios
1 large clove garlic, crushed
Zest of half a (unsprayed/organic) lemon
Juice of half a lemon
2 tablespoons olive oil
pinch sea salt

Blend all ingredients until smooth. Adjust salt and lemon to taste.

Use as a spread in sandwiches, a dip or a vegan pesto.

Green Goddess dressing/sauce

Halve the olive oil and blend ingredients as directed. Beat in two ripe avocados and adjust seasoning to taste. Doing this step by hand produces a slightly chunkier texture but blend if you prefer a more homogenised smooth sauce.

Use as a dressing for raw or steamed vegetables or as a creamy dairy-free topping for baked jacket potatoes.

Blend with your favourite vinaigrette for a delicious salad dressing.

This recipe vegan, paleo-friendly, gluten-free and dairy-free was originally published in the July 2015 newsletter. Free sign-up for a monthly dose of goodness.

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