When I want big flavor with minimal effort, I turn to this green goddess pesto sauce. It’s loaded with garlic, lemon, avocado, and a blend of fresh herbs, delivering a burst of vibrant summer flavor in every bite. The creamy texture you love in green goddess dressing meets the boldness of classic pesto, featuring basil, garlic, and rich olive oil. Why settle for one when you can enjoy the best of both worlds?
This versatile sauce is perfect for brightening up breakfasts (try it on toast), enhancing a crudité platter (it’s a perfect dip), or pairing with any summer meal as a flavorful sidekick.
INGREDIENTS
- 1 bunch fresh basil
- 1/2 bunch fresh parsley
- 1 bunch scallions
- 1 medium avocado
- 1 medium lemon
- 1 cup extra-virgin olive oil
- 1/2 cup plain Greek yogurt
- 1/4 cup cold water
- 2 cloves garlic
- 1/2 teaspoon kosher salt (plus extra to taste)
- Freshly ground black pepper
INSTRUCTIONS
Prepare the ingredients and add them to a high-powered blender or food processor fitted with the blade attachment:
- Pick the leaves from 1 bunch fresh basil to yield about 2 loosely packed cups.
- Pick the leaves from 1/2 bunch fresh parsley to yield about 1 loosely packed cup.
- Slice 1 bunch scallions into 2-inch pieces to get 1 cup.
- Halve and pit 1 avocado, scooping out the flesh.
- Juice 1 lemon to yield 2 tablespoons of juice.
To the blender or food processor, add:
- 1 cup extra-virgin olive oil
- 1/2 cup plain Greek yogurt
- 1/4 cup cold water
- 2 garlic cloves
- 1/2 teaspoon kosher salt
- A few grinds of freshly ground black pepper
Blend or process until smooth, stopping to scrape down the sides as needed. Taste and adjust seasoning with more salt or black pepper, if desired.
RECIPE NOTES
Storage: Leftovers can be stored in an airtight container in the fridge for up to 1 week or frozen for up to 6 months.
