Back
There are several 'Goddess' dressing variations out there on the market. The downside to buying a bottled Green Goddess is that by the time it touches your plate, the green is more a dull brown than the bright green color you get from making your own sauce at home. Keep your flavors and colors fresh with this simple, healthy at home version.
How to Make Green Goddess Sauce
This oil based sauce can be made in two ways from a 'freshness' standpoint - you can make your base, meaning you can make your own mayo from scratch, or you can use a store-bought mayo to create your green goddess. Go with the latter to save time.
You can also choose to use spinach or arugula. If you choose arugula, remove stems from the leaves, as the stems of arugula are incredibly fibrous and they will cause the sauce to break or not emulsify correctly.
Ingredients:
- 1 cup parsley
- 1 cup arugula or spinach
- 2 tablespoons tarragon
- 3 tablespoons chives
- 2 each garlic, fresh, small
- 1 anchovy fillet, canned, in olive oil
- 2 teaspoon nutritional yeast
- ⅛ cup lemon juice, fresh or store bought
- 2 teaspoon Champagne vinegar or Sherry vinegar
- 1 cup grapeseed oil
- ½ cup mayo, homemade (see recipe)
- Pinch ground black pepper
- Pinch of Kosher salt
Kitchen Needs:
- Food Processor
- Spatula
- Storage Container
Step One: Measure and Add Ingredients to Blender
In a blender, add all the ingredients except for the lemon juice and the oil.
Blend starting slow and increasing to medium speed, scraping down the sides as needed and pressing down to help the blending process.
Begin adding oil slowly to emulsify sauce, stopping if blender is not blending ingredients, again, scraping down all sides as needed. Continue the process until all oil is fully emulsified.
Culinary tip: If you want to make your herbs super bright green, grab a metal bowl and fill with ice and water. Submerge the leaves for 3-5 minutes.
The ice water will 'shock' and brighten the chlorophyll naturally. This will make your pesto sauce bright in color.
Step Two: Taste, add Lemon Juice and Season
Once all greens are fully blended, add the lemon juice, a pinch of salt and pepper. Blend once real quick, and taste for seasoning. Adjust if needed.
Transfer into jar or Tupperware and store in fridge.
How to Use It
I also had this sauce not long ago at a restaurant in New Zealand, and saw how unique the combination of the sauce was with beef and eggs. It's my new favorite way to enjoy it!
You can also use it at the bottom of your dishes for a nice lemon-herb punch. Add it to steak, as a dressing to your salads with chicken, spread it into sandwiches. You can also season your veggies.
How to Store It
Store this dressing in a jar or air-tight container in the refrigerator for up to two weeks. Always use a clean utensil to scoop and season your food. Since this sauce is made with fresh green herbs, the chlorophyll will begin to become dull due to oxidation, turning the sauce a dull brown over time. If this happens to the top, simply skim and discard the oxidized portion. Think about making this sauce every two weeks for optimal freshness.
Want to get more out of your weekly meal prep efforts? Stick to your calorie goals and maximize results with this free meal prep toolkit for weight loss. An RD-written guide complete with macro meal planner, food lists, and expert advice to help you lose weight quickly.
Want more tasty sauce recipes like this one? Check out our full collection of 15 healthy fat keto sauces for more flavor inspiration.
Print Recipe
Pin This Recipe