This Basil Green Goddess Dressing is vibrant, creamy, and surprisingly versatile. Bright basil and scallions combine with lemon and garlic for a fresh, herb-forward flavor, while the oil and egg create a silky, mayonnaise-like texture. A touch of anchovy paste adds depth, and canned coconut milk softens the finish for a subtle richness.
Although it’s perfect on salads, this dressing works equally well as a dip, sandwich spread, or sauce for grilled vegetables and seafood. Below you’ll find a clear ingredient list, step-by-step instructions, and practical tips to get the best results at home.
Green Goddess Dressing
Ingredients
- 1 egg
- 1 cup safflower seed oil (avocado oil or light olive oil work, too)
- 1 cup chopped fresh basil leaves
- 1 cup chopped scallions (white and green parts, about 6 to 7 scallions)
- 1/4 cup fresh squeezed lemon juice (from 1–2 lemons)
- 2 cloves garlic, minced
- 2 tsp anchovy paste
- 1/4 cup canned coconut milk, full fat (Thai Kitchen brand recommended)
Instructions
- Warm the egg: Place the uncracked egg in a small bowl of hot water (as hot as your kitchen sink will get) for about 3 minutes. This gently brings the egg closer to room temperature for a more stable emulsion.
- Begin the emulsion: Remove the egg from the water and crack it into a food processor or blender. Add 1/4 cup of the safflower oil and blend until combined.
- Build the mayonnaise base: With the processor running, very slowly drizzle in the remaining 3/4 cup of oil. Go slowly so the mixture emulsifies; when complete, it should have a thick, mayonnaise-like texture.
- Add the herbs and aromatics: Add the chopped basil, scallions, lemon juice, minced garlic, and anchovy paste to the mayonnaise base. Blend until the mixture is smooth and uniformly green.
- Finish with coconut milk: Pour in the canned coconut milk and process just until blended, keeping the dressing creamy but not thin.
- Chill and meld flavors: Refrigerate the dressing for at least 30 minutes before serving to allow the flavors to combine and the dressing to thicken slightly.
Nutrition information is automatically calculated, so it should be used only as an approximation.
Additional Info
Author: Alex Snodgrass
Uses and Serving Suggestions
This Basil Green Goddess Dressing brightens mixed green salads and pairs beautifully with crunchy vegetables like cucumbers, radishes, and carrots. Use it as a flavorful dip for raw vegetables or roasted potatoes, or spread it on sandwiches and wraps instead of mayonnaise to add herbal freshness. It also makes a lovely finishing sauce for grilled shrimp, chicken, or roasted vegetables.
Variations and Substitutions
There are many easy ways to adapt this dressing. For a dairy-free version, the recipe already uses coconut milk instead of cream, but you can swap the egg for a neutral plant-based emulsifier if you prefer a vegan option (note: results will differ in texture). Swap safflower oil for avocado or a light-tasting olive oil for a slightly different flavor profile. If you prefer less anchovy flavor, reduce the anchovy paste to 1 teaspoon or omit it entirely; you can add a pinch of sea salt to compensate.
Storage and Make-Ahead Tips
Store the dressing in a sealed container in the refrigerator. Because this recipe contains a raw or gently warmed egg and oil, refrigerate and use within several days. The dressing will thicken as it chills; if it becomes too thick, thin it with a small amount of water, lemon juice, or extra coconut milk to reach the desired consistency.
Tips for Success
- Emulsify slowly: Take your time when adding the oil to ensure a stable, creamy emulsion.
- Fresh herbs: Use fresh basil and scallions for the brightest, cleanest flavor.
- Adjust seasoning: Taste after blending and adjust lemon, salt, or anchovy paste to suit your preference.
- Texture control: If you prefer a chunkier dressing, pulse the herbs instead of blending them fully.
If you try this recipe, leave a comment below to share how you used the dressing and any modifications you made. Enjoy!