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Green Goddess Sauce Recipe

Everything you love about Green Goddess, as a sauce that can be used as a pesto or a "sauce starter" for condiments, dips, and dressings
Course: Sauce
Cuisine: Mediterranean
Keyword: anti-inflammatory, green goddess, herbs
Servings: 1 cup


  • 1 clove garlic
  • 1-2 anchovies drained of oil (this is optional)
  • ½ small shallot chopped, about 1 tablespoon
  • 1 teaspoon lemon juice
  • ½ cup fresh Italian flat-leaf parsley, chopped flat-leaf parsley, chopped
  • ½ cup green kale chopped
  • ¼ cup basil leaves chopped
  • 2 tablespoons chopped chives
  • ¼ to ½ cup extra-virgin olive oil
  • ¼ teaspoon sea salt or to taste
  • teaspoon black pepper or to taste
  • salt and pepper to taste


  • Pulse garlic, anchovy if you're using, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, basil, and chives. The herbs won't process very well without much liquid yet, don't worry. Patience.
  • Very slowly drizzle in ¼ cup olive oil until kale and herbs get sufficiently chopped
  • Every once in a while, turn off the food processor and push herbs down the side of the bowl with a spatula. You may need more or less of the olive oil depending on how well you packed chopped herbs into your measuring cups. Continue until everything is the consistency of a pesto.
  • Season to taste with salt and pepper. You probably won't need too much salt if you used 2 anchovies, though this is a pesto, so it's better if it's salty.
  • Store pesto in an air-tight container in the refrigerator for about a week.
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