Green goddess dressing that is green, pungent and so addictive. Similar to the original recipe from the West Coast of the United States, except I omitted the anchovy as I believe it should be a vegetarian dressing. I prefer to prepare this with a mortar and pestle, but you can use a processor if you don't have one. What herbs you use is up to you, so long as you use soft leaf green herbs (eg parsley, basil or chervil) It's garlicky, herby and goes with everything so be careful!
Serve tossed with crisp green leaves or as a dip with raw vegetables and rye bread slices.