Basil Green Goddess Dressing
There's a reason this basil dressing has been quietly stealing the spotlight from ranch in my kitchen all summer long — it's bright, herby, and comes together in the time it takes your blender to whir for thirty seconds. This basil green goddess dressing takes the classic original and leans hard into fresh basil, giving you a sauce so vibrant it practically glows.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Basil Green Goddess Dressing
A creamy, vibrant basil dressing blended with garlic, lemon, and Greek yogurt for the ultimate green goddess sauce.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Method: Blending
- Cuisine: American
Ingredients
- 1 cup fresh basil leaves, packed
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon rice vinegar
- 2 cloves garlic, peeled
- 2 anchovy fillets or 1 tablespoon capers
- 2 tablespoons chopped chives
- 1/4 cup fresh parsley leaves
- Salt and black pepper, to taste
- 2–4 tablespoons water, to thin
Instructions
- Add the basil, Greek yogurt, mayonnaise, olive oil, lemon juice, and rice vinegar to a blender or food processor.
- Add the garlic cloves, anchovy fillets (or capers), chives, and parsley.
- Blend on high until completely smooth and vibrant green, scraping down the sides as needed, about 30-45 seconds.
- Add water, one tablespoon at a time, blending after each addition, until the dressing reaches your desired consistency.
- Season with salt and black pepper to taste, then blend once more to combine.
- Transfer to a jar and refrigerate for at least 20 minutes before serving to let the flavors meld.
- Store in an airtight container in the refrigerator for up to 5 days, stirring before each use.
Notes
For an even greener, more stable dressing, blanch the basil and parsley in boiling water for 10 seconds, then shock in ice water before blending. Swap anchovy for capers to make this dressing vegetarian, or use vegan mayo and dairy-free yogurt to make it fully plant-based.
Frequently Asked Questions
What makes green goddess dressing basil-forward instead of the classic version?
Traditional green goddess dressing uses a mix of tarragon, chives, and parsley, but this basil dressing leans almost entirely on fresh basil for a sweeter, more aromatic flavor that pairs beautifully with tomatoes, pasta, and grilled vegetables.
Can I make this basil dressing without anchovies?
Yes, simply swap the anchovy fillets for 1 tablespoon of capers or a small splash of soy sauce. Both add the same savory, umami depth that keeps the dressing from tasting one-dimensional.
How long does homemade basil dressing last in the fridge?
Stored in an airtight container, this basil dressing keeps well in the refrigerator for up to 5 days. The color may darken slightly over time, but blanching the basil first helps it stay vibrant longer.
What can I use this basil dressing for besides salad?
This versatile basil dressing works as a dip for crudités and roasted potatoes, a spread for sandwiches and wraps, a sauce for grilled chicken or fish, or a drizzle over sliced tomatoes and mozzarella.
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