Green Goddess Herb Pesto Recipes

GREEN GODDESS DRESSING

Green Goddess Dressing image

Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it's too thick and intense for delicate spring mixes. Although I've made the anchovies optional, I recommend them because they add depth to the flavor. If salt is an issue for you, leave them out.

Provided by Martha Rose Shulman

Categories easy, quick, condiments

Time 15m

Yield Makes a little more than 1 1/2 cups

Number Of Ingredients 12

Ingredients

1 cup parsley leaves
1 cup packed watercress or spinach leaves, stemmed
2 tablespoons tarragon leaves, rinsed
3 tablespoons minced chives
1 garlic clove, roughly chopped
2 anchovy fillets, preferably salt-packed
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
1/2 cup canola oil or grapeseed oil
1/2 cup mayonnaise, preferably homemade (see note)
Kosher salt
freshly ground pepper

Steps:

In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

GREEN GODDESS

Green Goddess image

Make and share this Green Goddess recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Beverages

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1 teaspoon lemon juice
1/2 bottle lemonade (chilled)
1 tablespoon sugar syrup
2 drops peppermint extract
3 -5 drops green food coloring

Steps:

Add all the ingredients in a tall glass decorate with a cherry and serve chilled.
Variation: Instead of mint use khus syrup (sugar syrup+ khus essence+ green colour) Note: Can use vanilla ice-cream also.

Nutrition Facts : Calories 1.6, Sodium 0.1, Carbohydrate 0.3, Sugar 0.1

GREEN GODDESS HERB PESTO

Green Goddess Herb Pesto image

Found this on the Taste Spotting Blog. They showcase it on a grilled cheese with mozzarella, avocado and spinach. I can imagine many other uses.

Provided by Ambervim

Categories Sauces

Time 5m

Yield 1 Batch

Number Of Ingredients 10

Ingredients

1 garlic clove
1 -2 anchovy fillet (in oil)
1 tablespoon shallot, chopped
1 teaspoon lemon juice
1 handful chopped fresh Italian parsley
1 handful chopped kale
2 -3 tablespoons tarragon, chopped fresh
1 tablespoon chives, chopped
1/4 cup olive oil
salt and pepper

Steps:

Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won't process very well yet, don't worry).
Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a "handful" of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.
Season to taste with salt and pepper (You probably won't need too much salt if you used 2 anchovies).

Nutrition Facts : Calories 527.8, Fat 55.1, SaturatedFat 7.7, Cholesterol 3.4, Sodium 155.6, Carbohydrate 8, Fiber 0.9, Sugar 0.2, Protein 3.9

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