About this recipe: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!
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Method Prep:15min › Ready in:15min
In one bowl, add the yoghurt and mayonnaise. Set aside.
In a mortar and pestle, add the garlic, salt and pepper and bash until smooth.
Roughly chop the herbs and olives and slowly add them to the garlic mixture and bash until smooth. When you've bashed everything in into a pulp, add the lemon juice. The acidity in the lemon helps calm the garlic slightly.
Add the green herb pulp to the yoghurt and mayonnaise mixture and mix until even. Serve straightaway or chill in the fridge till needed.
Serve tossed with crisp green leaves or as a dip with raw vegetables and rye bread slices.