Green Goddess Dressing
As a coastal southern gardener, we have a wonderful advantage of extended months of gardening. My herbs are ready for harvest already and I can have a second planting few months later and have fresh basil, chives, and parsley until frost, which can be as late as late October or early November!
I was giddy as a school girl gathering these fresh herbs for this Green Goddess Salad Dressing. This creamy dressing with vibrant green color is wonderful with salad or as a veggie dip.
All herb flowers are edible and can be sprinkled on top of salads to add color and flavor.
Makes 2 cups
1/2 cup mayonnaise
1/2 cup buttermilk
6 tablespoons sour cream
2 medium cloves garlic , pressed through garlic press or grated on Microplane zester
1/2 cup minced fresh parsley leaves
1/4 cup minced fresh chives
1/4 cup minced fresh basil leaves
1 tablespoon lemon juice from 1 lemon
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
Process all of the ingredients together in a blender or food processor until smooth, about 20 seconds. Store in refrigerator up to 2 days. Whisk well before using.