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Creamy and bright green goddess salad dressing ready in 5 minutes. Made with pistachios and herbs, this green dressing goes well with many salads.
There are some kitchen basics that I just prefer to make at home. Some of our staples are balsamic glaze, strawberry vinaigrette, gremolata and basil pesto. I almost always make homemade dressings since I can determine what goes into them and how they should taste. This green goddess dressing is one of our favorites that I cannot wait to share with you!
Table of Contents
What Is Green Goddess Dressing Made Of?
- Spinach: Fresh baby spinach works best in this recipe.
- Herbs: I used parsley and dill, but you can add cilantro or green onions as well.
- Pistachios: They add a lot of flavor to the dressing. Make sure to use unsalted (roasted or raw) pistachios.
- Yogurt: Some recipes call for mayonnaise, I find using yogurt makes this green dressing lighter.
- Olive oil: Extra virgin olive oil works best in this recipe.
- Dijon mustard: Mustard adds that “oomph” to the dressing, making is super delicous!
- Garlic: Use one clove of garlic if you don’t want the garlic flavor to be overpowering.
- Lemon juice: Freshly squeezed lemon juice works best in this recipe.
How To Make Green Goddess Dressing
- Place the spinach, parsley and dill in a food processor.
- Add in the pistachios and yogurt.
- Add the dijon mustard, garlic, salt and lemon juice.
- Blend until all is combined and the sauce is creamy. Serve it immediately or refrigerate.
Serving Suggestions
You can serve green goddess dressing with green goddess salad, orzo salad or green bean salad. I also enjoy serving it on a Mediterranean mezze platter or crudites platter as a dip with carrots, tomatoes, fresh pita bread or pita chips. This sauce also goes well with vegetables such as grilled asparagus, roasted vegetables or whole roasted cauliflower.
Storage
Store the dressing in a jar and refrigerate for up to a week. I don’t recommend freezing it since it would lose its bright flavor and creamy texture.
Frequently Asked Questions
Yes, you can make this dressing up to 3 days in advance and keep it refrigerated until you’re ready to use it.
You can use other nuts including walnuts, cashews and pecans.
This sauce is very versatile and you can use many herbs including mint, basil and chives.
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Toum Recipe – Lebanese Garlic Sauce
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Green Goddess Dressing Recipe
Ingredients
- 1 cup spinach
- 1/2 cup parsley
- 1/3 cup dill
- 1/2 cup unsalted pistachios
- 1/2 cup yogurt
- 1/4 cup olive oil
- 1 tsp dijon mustard
- 1 clove garlic
- 1/2 tsp kosher salt
- 2 tbsp lemon juice
Instructions
- Place the spinach, parsley and dill in the bowl of a food processor.
- Add in the pistachios, yogurt, olive oil, mustard, garlic, salt and lemon juice.
- Blend until all is combined and the dressing is creamy.
- Transfer to a jar and refrigerate for up to 5 days.
Video
Notes
- You can use other herbs including basil, chives and mint.
- Instead of pistachios, use walnuts, pecans or cashews.
- Serve this green goddess dressing with green goddess salad or roasted vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make this non dairy without using mayo?
This recipe doesn’t call for mayo. It calls for yogurt and you can use nondairy yogurt as long as it’s plain and not flavored.
Love the colour and freshness of this dressing and I have to say that the pistachios added a great flavour too.
I have been in love with the green goddess dressing ever since it took off on social media, but I have to say, this is the best version of it I’ve ever tried. Pistachios are a game changer, adding a nutty and slightly sweet taste and added creaminess to the sauce! 10 out of 10!
I made this yesterday, so delicious. Now I have a new dressing for my salads. Thanks.
I added this dressing for a pasta salad I made for lunch today and it turned out great! It was light, refreshing and delicious!
This fabulous green goddess dressing will be a marvelous addition to my homemade dressing repertoire.