02.07.17

Basil Green Goddess Dressing

This salad dressing is seriously amazing. My favorite chef of all time, Ina Garten, makes this salad dressing and it’s always been a favorite of mine so I gave a mini Whole30 makeover and made it compliant by subbing in coconut milk for the sour cream! You can’t even tell a difference!

Obviously, you can dress up your salad with this 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!

Basil Green Goddess Dressing
Yields 2
A delicious Whole30 rendition of Ina Garten's original Green Goddess dressing. It seriously goes great on anything!
Write a review
Print
Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 egg
  2. 1 cup safflower seed oil (avocado or "light" olive oil works, too)
  3. 1 cup chopped fresh basil leaves
  4. 1 cup chopped scallions, white and green parts (6 to 7 scallions)
  5. 1/4 cup fresh squeezed lemon juice (1-2 lemons)
  6. 2 cloves minced garlic
  7. 2 tsp. anchovy paste
  8. 1/4 cup canned coconut milk (full fat) I like to use Thai Kitchen Brand
Instructions
  1. Place uncracked egg in a small bowl of hot water (like as hot as your kitchen sink will get) for 3 minutes.
  2. Remove from hot water and crack egg into a food processor or blender. Add 1/4 cup of the safflower oil.
  3. Blend until combined.
  4. 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.
  5. Now add the basil, scallions, lemon juice, garlic, anchovy paste and blend until smooth.
  6. Add the coconut milk and process until just blended.
  7. Refrigerate for at least 30 minutes before serving to allow flavors to mend and dressing will thicken a bit.
Adapted from Ina Garten
Adapted from Ina Garten
The Defined Dish http://www.thedefineddish.com/

You Might Also Like

  • Wenddy
    May 14, 2017 at 3:59 am

    This is the best homemade dressing I’ve had so far! Excellent.

    • Alex
      May 14, 2017 at 12:31 pm

      Yay! It’s one of my favorites, too!

  • Danielle
    May 23, 2017 at 3:11 am

    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

    • Alex
      May 23, 2017 at 12:40 pm

      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!!

  • Why you should Eat Salad for Breakfast. – The Defined Dish
    July 18, 2017 at 11:40 am

    […] and say goodbye to that bagel and cream cheese and swap it for some green butter lettuce and my basil green goddess dressing on top. It’s got all the lox fixings: smoked salmon, tomatoes, thinly sliced red onion, […]

  • Allison
    July 30, 2017 at 6:05 pm

    Can you sub olive oil instead of safflower?

    • Alex
      July 31, 2017 at 1:49 am

      Yes, just make sure its “light” olive oil, so the flavor isn’t too bold. Avocado oil works well too.