This wholesome tomato pasta recipe makes a wonderful weeknight dinner! This feel-good recipe is warm, comforting, and lightly creamy, but not heavy.
It’s bursting with Mediterranean flavors—roasted cherry tomatoes, hearty chickpeas, creamy goat cheese, pops of briny olives, and garlic. Each one benefits from the heat of the oven, and the end result is just fantastic.
I love how this recipe comes together and I think you will, too. Basically, we’ll cook the pasta on the stovetop and roast the remaining ingredients in one baking dish. Stir it all together, add fresh basil, and you’re ready to eat. You’ll have plenty of time in between steps to tidy the kitchen or chat.
Basil rice is tasty addition to any meal! Fresh basil and garlic bring an herbaceous aromatic flavor to this easy side dish.
Need an easy side dish? Try this herbaceous basil rice! It’s simple to whip up with fresh basil, butter, and garlic, which bring an aromatic flavor to this easy side dish. A bit of lemon zest and juice add an extra citrus spin! It’s amazing what a few extra ingredients can do to add pizzazz to simple rice. This one is a standard on our table (and, you can make variations with any herbs you have on hand!).
Ingredients in basil rice
It’s simple to make basil rice, and it’s perfect for when you have fresh basil on hand. Whether it’s fresh from your garden or leftover from the store, it works perfectly to make an impressive and easy side dish. Here’s what you’ll need:
White long grain rice
Garlic (or garlic powder)
Lemon, zest and juice, optional
Tips for basil rice
There’s no trick to basil rice: the fresh basil and bright lemon carry the flavors! Here are a few tips to keep in mind when you make a pot of rice:
No shortcuts with a short ingredient list! Use a real garlic clove for the best flavor (not jarred in either case). But if you don’t have garlic on hand, garlic powder tastes good too. If you have it, a real lemon gives a big punch to this recipe! But it’s optional and tastes great either way.
Rinse the rice. Rinsing rice removes starch from the outside of the grains. This prevents getting a gooey, sticky, gummy pot of rice.
Allow the pot to stand for 10 minutes after cooking. This rest time is crucial because it steams the rice, letting the water become fully absorbed into each grain.
This basil rice recipe tastes the best the day of serving. But leftovers also keep well! Store leftover basil rice refrigerated for up to 5 days; reheat gently on the stovetop with a small splash of water. You may need to add an additional pinch or two of salt.
One thing to keep in mind for leftovers: the color of the basil darkens after refrigeration. So if you’re making this ahead, keep the basil separate and add right before serving.
Ways to serve basil rice
Basil rice is very versatile: it pairs with many Mediterranean-style recipes from chicken to fish and vegetarian dinners. Here are a few great ways to serve it:
Zest from 1 lemon and/or 1 tablespoon lemon juice, optional
Place the rice in a fine mesh strainer and rinse it under cold water, then drain and shake dry.
Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon of the kosher salt. Bring to a boil, then turn the heat to low. Cover and simmer 12 to 15 minutes, until the water is completely absorbed. Remove from the heat, cover and allow it to rest for 10 minutes.
Fluff the rice with a fork. Stir in the butter, minced garlic, basil, lemon zest and juice (if using), and ¼ teaspoon kosher salt. Taste and add additional salt if necessary. Serve immediately or store leftovers refrigerated for up to 5 days; reheat gently on the stovetop with a tablespoon of water. Keep in mind, the color of the basil darkens after refrigeration, so if making in advance, add the basil directly before serving.
Roasted tomato soup is the perfect transition recipe to usher us from summer into the fall season. This simple soup gives me just enough cozy vibes to get me excited for fall without being too heavy for these last few warm days of summer. Plus, it’s the perfect way to use up those last few juicy tomatoes of summer, whether you score them from your local farmer’s market or your backyard. Don’t let any of those gorgeous ‘maters go to waste!
What’s in Roasted Tomato Soup
I love this Roasted Tomato Soup because it’s incredibly simple, yet totally elegant. It’s the type of recipe that really makes you feel pampered even though it doesn’t take a lot of work. You’ll need these ingredients to make tomato soup:
Fresh tomatoes: The fresher the better when it comes to this homemade tomato soup! If you can score some home-grown or locally-grown tomatoes, that will give you the best flavor.
Onion: The natural sugars in the onion caramelize while roasting, giving this soup a natural sweetness to balance the acidity of the tomatoes, as well as a nice savory base note.
Garlic: Garlic gives the soup depth and I just can’t do tomato without it’s best friend, garlic. ;)
Olive oil: Olive oil helps the vegetables caramelize without drying out and it adds some body to the soup, so it doesn’t feel quite so thin on the palate.
Vegetable broth: Adds both volume and flavor to the soup. You can substitute chicken broth if preferred.
Basil: The seasoning is simple in this soup so that the natural flavors of the tomatoes really shine. Just a little basil does the trick!
Salt and pepper: It’s all about balance! Salt helps flavors pop and pepper adds just a little sparkle of flavor.
The Best Tomatoes for Tomato Soup
Tomatoes are the main ingredient in this easy soup, so picking the best tomatoes is key to making the soup really great. Here are some tips for choosing the best tomato for the job:
Fresh, vine-ripened tomatoes will give the best flavor and color to the soup. If you grow your own tomatoes or have a neighbor with a green thumb, take advantage! Or, try to source from a farmer’s market, when possible.
If tomatoes are not in season and you have to source from the grocery store, smaller varieties, like grape, cherry, plum, or Roma tomatoes will provide the best flavor. Roma tomatoes tend to be the most budget-friendly, but can sometimes be the least fresh, so make sure to check for freshness.
Avoid tomatoes that are large, pale, or grown in a hothouse. While these tomatoes may be great for slicing or dicing, they won’t provide much flavor to the soup.
What Else Can I Add?
The recipe below is elegantly simple, but you can jazz it up if you have some of the following ingredients on hand:
Fresh basil – blend into the soup when puréeing the vegetables, or top each bowl with fresh leaves
Parmesan – either use to top each bowl of soup or simmer a Parmesan rind in the soup
Cream – Swirl in a ½ cup to the pot for a deliciously creamy finish
Red bell pepper – roast with the tomato, onion, and garlic for a sweeter soup
Flavored olive oil – drizzle a little extra over each bowl just before serving for more depth of flavor
Pesto – add a shot of herbs, Parmesan, and flavorful oil all in one spoonful!
Preheat the oven to 400ºF. Cut the tomatoes into quarters or halves, depending on the size of the tomatoes. Slice the onion into 1-inch wide wedges. Peel the garlic.
Place the tomatoes, onions, and garlic on a large sheet pan. Sprinkle with ¼ tsp salt and ⅛ tsp pepper, then drizzle with the olive oil. Toss to coat everything in oil.
Roast the vegetables in the oven for 40-45 minutes or until they become slightly browned on the edges.
Transfer the vegetables and all of the juices to a soup pot and purée with an immersion blender. Or, transfer to a blender, add the vegetable broth, and purée.
Add the basil and vegetable broth (if not already combined) to the soup pot and heat over medium. Allow the soup to come up to a simmer, then continue to simmer, stirring occasionally for 10 minutes.
After simmering for 10 minutes, add salt to taste. The total amount of salt needed with depend on the salt content of the broth used, so start with ¼ tsp and add more until the flavors are vibrant. Serve hot with a grilled cheese or garlic bread for dipping!
How to Make Roasted Tomato Soup – Step by Step Photos
Preheat the oven to 400ºF. Cut 3 lbs. of fresh, ripe tomatoes into quarters (or, if using a small variety, cut in half). Slice one yellow onion into 1-inch wide wedges and peel four cloves of garlic. Add the tomatoes, onions, and garlic to a large sheet pan. Add ¼ tsp salt, ⅛ tsp pepper, and 2 Tbsp olive oil, then toss to coat.
Roast the tomatoes, onions, and garlic in the preheated 400ºF oven for 40-45 minutes, or until there is some browning on the edges of the tomatoes and onions.
Transfer the vegetables and all their juices to a soup pot and use an immersion blender to purée. Or, transfer them to a blender and the broth to cool them down, then purée.
Add ½ tsp dried basil and 2 cups of vegetable broth to the pot with the puréed vegetables. Place the pot over medium heat and allow it to come up to a simmer. Simmer the soup, stirring occasionally, for about 10 minutes.
After simmering for about 10 minutes, give the soup a taste and add salt to help the flavors pop. The amount of salt needed will depend greatly on the salt content of the broth used, so start with ¼ tsp and add more until the soup tastes vibrant.
Don’t forget to make an epic grilled cheese to go along with your fresh homemade tomato soup!
This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with the juicy chicken.
Got pesto? Here’s a great way to use it to make an impressive dinner recipe: Pesto Chicken! Combine basil pesto with a bit of cream and it makes a stunning fresh sauce for juicy chicken breasts! It’s a quick trick that makes an everyday dinner into something special, perfect for entertaining or just an easy weeknight meal. This one is very popular in our house: especially when we have guests!
Ingredients in this pesto chicken recipe
Pesto chicken in perfect for when you have access to fresh basil and can make a big batch of basil pesto! The flavor of homemade pesto far outshines the jarred variety you can find at the store. It also has a brighter green color! However, if you want to make pesto chicken with purchased pesto that works too (see our tips below).
Boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
Garlic powder, onion powder, and kosher salt
For the pesto: homemade vs storebought
Pesto chicken tastes and looks best with homemade basil pesto. Of course, this isn’t always possible to have fresh basil on hand and time to make pesto homemade. If you’re using the jarred variety, keep this in mind: the flavor and quality of jarred pesto varies greatly between brands.
Homemade pesto has the best flavor and bright green color. Make a batch of Basil Pesto if you can. Or try Arugula Pesto or Kale Pesto, which have a slightly spicier flavor.
Purchased pesto brands vary greatly in flavor (a spritz of lemon juice can help). Each different brand has a different salt and acid level, and some taste very bitter and acidic, which can overwhelm a dish. Adding a spritz of fresh lemon juice can help to improve the flavor.
Or, try refrigerated fresh pesto (in the produce section). This type of pesto tends to have better flavor than pesto in jars.
How and why to butterfly chicken
Chicken breasts are often very thick, making them tricky to cook evenly because the thin part finishes before the thick part cooks through. The trick? Butterfly your chicken before cooking it! Slicing the chicken breast in half horizontally makes thinner pieces which cook more evenly. They’re also easier to eat and are better seasoned.
You can buy a chicken breast already butterflied, which may be marked on the package (or it may be labeled as “cutlets”). Or if you buy regular chicken breasts, you can butterfly it yourself. Here’s how to butterfly a chicken breast:
Place your hand over the top of the chicken breast.
Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!).
Unfold the chicken breast like a book, then for cutlets, cut along the fold to separate the two halves (each half is a cutlet).
Buy organic chicken if possible
How to find the best meat for this pesto chicken recipe? The best chicken to buy is organic. Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.
Buying organic chicken makes sure that it is the highest quality meat that was raised sustainably, and it is also free of chemicals and additives so it’s the healthiest option for eating. It also tastes better!
Ways to serve it
How to make pesto chicken into a meal? Add an easy side dish or two to turn it into dinner! Here are a few ideas:
Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied). Sprinkle the chicken on both sides with the salt, garlic powder, and onion powder.
Add the butter and olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned on both sides, about 4 minutes per side. When the internal temperature is 165°F or the center is no longer pink, remove to a plate and rest for 3 minutes.
Meanwhile, in a medium bowl, stir together the basil pesto and cream with a pinch of kosher salt. When the chicken has rested, gently toss the chicken breasts in the sauce and serve immediately with a drizzle of the sauce over the chicken.
Basil lemonade is a sweet tart, herbaceous, and refreshing summer drink! It’s easy to make with a quick infused syrup.
Got basil? Fresh basil leaves are pure gold: an abundance can make everything from fresh basil pesto to caprese salad and everything in between. Here’s a fun way to use this fresh herb: basil lemonade! It has a sweet tart, refreshing flavor with a pungent finish of basil to each sip. It’s simple to whip up at home with a quick infused basil syrup that brings that signature herbaceous pop. Here’s how to make it!
Ingredients for basil lemonade
Basil lemonade is fun to whip up at home and the perfect drink for impressing everyone (our son is one huge fan of homemade lemonade!). You’ll make a basil syrup that takes only a few minutes of hands on time, though you’ll need 30 minutes to the flavor to steep into the syrup. Keep in mind, this recipe is best in summer you’ve got fresh basil to spare. It calls for 1 cup mint leaves, which can get expensive if you’re buying store-bought herbs. Here’s what you’ll need for this recipe:
How to make basil lemonade (basic steps)
Homemade lemonade is simple: it just requires lots of lemons! You’ll need 7 to 8 large lemons to make a big pitcher. You can also consider making a half pitcher for a smaller quantity! Here are the basic steps for how to make basil lemonade (or jump to the recipe below for quantities):
Make the basil syrup. Dissolve equal parts water and sugar, then add basil and allow the leaves to steep at room temperature for 30 minutes.
Juice the lemons. Using apress juicer is the quickest way to juice lemons: it gets out the most juice without tiring out your fingers from squeezing. The next best choice? A handheld citrus juicer.
Mix the pitcher. Mix the basil syrup in a pitcher with the lemon juice and more cold water. Add ice and serve!
Spiked variation: add vodka or gin!
For another variation on basil lemonade, try turning this recipe into a summer cocktail! It’s the perfect basis for a sweet tart summer drink. Simply combine 1 cup of this lemonade with 2 ounces (¼ cup) vodka. Or, try it with gin: add 1.5 ounces (3 Tbsp) per glass. Or, add limoncello to amp the lemony flavor: add 1 ounce (2 Tbsp) per glass.
Basil lemonade by the glass
Don’t want to make an entire pitcher of basil lemonade? This recipe makes 8 to 9 cups of lemonade, so it’s intended for parties or entertaining. You can make a big pitcher, but if you’re really just craving a glass, you can do that too! Here’s what to do:
Squeeze 3 tablespoons lemon juice into a glass. That’s 1 large lemon or 2 small.
Add 3 tablespoons of basil syrup and stir until it dissolves.
Add 1 cup cold water and a handful of ice. Water it down more if necessary. Enjoy!
More homemade lemonade recipes
This basil lemonade recipe is one in a lineup of fruity and herby lemonade flavors! Here are a few of our favorite ways to make lemonade:
Basil lemonade is a sweet tart, herbaceous, and refreshing summer drink! It’s easy to make with a quick infused syrup.
1 cup granulated sugar
1 cup basil leaves, tightly packed
1 ½ cups fresh squeezed lemon juice (7 to 8 large lemons)*
7 cups water, divided
Add the sugar and 1 cup water to a small saucepan and heat until a simmer, stirring to dissolve the sugar. Remove from the heat and stir in the basil leaves. Allow to steep until syrup is room temperature, about 30 minutes.*
Strain out the basil leaves, then add the basil syrup to a large pitcher with 6 cups cold water and the lemon juice. Add ice and serve.
*Or, make a variation by the glass. Make the basil syrup and refrigerate leftovers. To make the lemonade by the glass, use 3 tablespoons lemon juice, 3 tablespoons basil syrup, and 1 cup cold water. Add ice and serve!
This basil pesto recipe is a flavor-packed classic Italian sauce starring basil, pine nuts, olive oil, and Parmesan cheese!
Got a load of fresh basil? Then run, don’t walk, to make a batch of this basil pesto recipe! It’s savory, garlicky, creamy, peppery, and you can slather a smear on anything. Is there anything better? Use it to take pasta from plain to magnificent, or throw it on a pesto pizza for maximum flavor. If you’re never made basil pesto at home: now is the time!
What’s in this basil pesto recipe?
Basil pesto is a sauce that originates in Italy (the city of Genoa, more specifically). The word pesto comes from an Italian word that means “pounded” or “crushed”. A pesto can refer to any type of sauce that is crushed, but pesto alla genovese, the version of pesto from Genoa, is the most popular version. The traditional ingredients in basil pesto are fresh basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, and salt.
Pesto ingredient notes
Pine nuts are traditional in basil pesto, but they can be pretty expensive here in the US. In this pesto recipe, you can use cashews or walnuts as a substitute. We’ve tested and both turn out fabulously! You can use any type of nut you prefer. Our favorite is pine nuts because they make for the best classic flavor. But the cashew version is delicious, and we always have cashews around.
Another feature we added to our basil pesto recipe is a squeeze of lemon juice! It helps to brighten the flavors and takes this sauce to a while new level.
How to make this pesto recipe
Basil pesto is traditionally made in a mortar and pestle to grind the ingredients together, but modern recipes typically use a blender or food processor. You’ll simply blend up all ingredients, then add the olive oil until the sauce becomes creamy.
Here’s how to make basil pesto:
Toast the nuts for a few minutes in a dry skillet, stirring constantly, until fragrant.
Place the nuts, Parmesan cheese, and garlic in a food processor and blend until finely chopped.
Add fresh basil leaves, lemon juice and salt. Start the food processor and add the olive oil in a steady stream. Add a bit more olive oil to bring to the desired consistency, if necessary.
There are many ways to change up pesto! Here are a few variations on basil pesto for you:
Kale Pesto: You can substitute kale for basil in the off season! This spicy variation is also tasty.
Arugula Pesto: Spicy arugula also works as a substitute for basil!
Basil Sauce: This sauce is similar to pesto, without the nuts and cheese! It’s remarkably good.
How to freeze pesto
Here’s an important note! The best way to store homemade pesto, if you’re not going to eat it all at once, is to freeze it. Here’s how to freeze basil pesto:
Pour the pesto into an ice cube tray and pop in the freezer.
Once frozen, remove the cubes and place them in a freezer safe sealed container.
When you’re ready to eat, you can pop out small servings of pesto. Place them in a container and allow to come to room temperature on the counter or in the refrigerator.
Growing and storing basil
Ever grown basil? Basil is easy to grow at home: it’s very hardy as long as you place it in full sun! Basil adds an aromatic flavor to such a wide variety of recipes. If you’re looking to grow your own basil plant, go to this step-by-step guide, How to Grow Basil.
When you harvest branches of your basil plant and bring them inside, they’ll wilt after about an hour unless you follow this trick! Place a little water in the bottom of a large ball jar, then place the stems inside, cut side down. Add the top and it will stay fresh for 3 to 5 days in the refrigerator! (See How to Store Basil for more.)
Ways to use pesto
Once you’ve made your basil pesto: what to do with it? There are thousands of recipes for how to use basil pesto online and in cookbooks. To help you sort through the clutter, here are our best recipes with pesto:
Pizza: Slather pesto on on pizza dough to make Pesto Pizza
In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.)
In food processor**, combine the nuts, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds.
Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for about 1 week in the refrigerator and several months frozen.
*Pine nuts are traditional, but can be expensive. We’ve tested both cashews and walnuts and they have great flavor. Since we often have these stocked in our pantry, we use these variations more often than pine nuts.
**You also can do the same method using a mortar and pestle, adding the basil leaves gradually and crushing them against the sides of the mortar.
Pesto grilled cheese makes one mouthwatering sandwich! Pair the herbaceous spread with melty mozzarella and Monterey jack cheese.
It’s the time of year when our basil plant is big and bushy, and that means all things pesto. Here’s one of our favorite ways to use this herbaceous spread: in pesto grilled cheese! It gives the best garlicky, herby flavor to the gooey melty cheese, making it one irresistible sandwich. It’s quick to put together and almost impossible to put down.
Ingredients in pesto grilled cheese
Pesto grilled cheese is simple to whip up, but since there are only a few ingredients you’ll want them to be as high quality as possible. Homemade basil pesto has the best flavor and tastes so much fresher than store-bought: it’s a must if at all possible! Here’s what you’ll need for pesto grilled cheese:
Fresh mozzarella cheese
Monterey jack cheese
For the pesto: homemade vs storebought
This pesto grilled cheese tastes best with homemade basil pesto made with fresh basil! Of course, we know that’s not always possible. But if you’re using purchased pesto, keep this in mind: the flavor and quality of jarred pesto varies greatly between brands. Many jarred brands taste intensely acidic or have an odd aftertaste. Here’s what to know:
Purchased pesto brands vary greatly in flavor: some are very acidic. Brands all have a different salt and acid level. Some brands we have stopped using altogether because of the bitter and acidic notes can overwhelm the dish.
Some brands of refrigerated fresh pesto are now on the market (in the produce section). This type of pesto tends to have better flavor than pesto in jars. Experiment to find one you love!
Best bread for pesto grilled cheese
What’s the best bread for a grilled cheese sandwich? We have some opinions! Here are a few pointers:
Use an artisan bread. Wonderbread or mushy wheat bread just don’t work well for grilled cheese. Use an artisan bread like a crusty loaf or sourdough if you can.
Make sure the bread is not too crusty. Artisan bread that’s too crusty can make for very tough crusts, which can be hard to bite. Here we used a store-bought sourdough bread which had just the right texture.
Adders for pesto grilled cheese
There are lots of ways to step up this pesto grilled cheese sandwich (you probably have lots of ideas). Just keep in mind, if you’re adding a tomato make sure to slice it very thinly: adding a tomato can make it harder to melt the cheese! Here are a few ideas for adders to this pesto grilled cheese sandwich:
Pesto grilled cheese makes one mouthwatering sandwich! Pair the herbaceous spread with melty mozzarella and Monterey jack cheese.
2 tablespoon butter, softened
4 slices sourdough bread (or other artisan-style loaf)
4 tablespoons basil pesto
4 oz fresh mozzarella, cut into slices and patted dry
2 slices (1.5 oz) Monterey jack cheese
Place a skillet over medium low heat and melt the butter. Add two bread slices to the pan and toast until one side is golden.
Flip the bread slices and layer them with the pesto, fresh mozzarella cheese, and Monterey jack cheese. Top with the other slice of bread.
Cook until the bread is golden brown and toasted, then flip and cook a few minutes more until the second bread slice is toasted and the cheese is warm. Return to low and cover until the cheese is melted. Serve immediately.
Bookmark this simple pasta dish with peas and pesto! It is perfect for busy weeknights and you’ll be glad to have it. I’m so glad to have found this recipe in Gaby Dalkin’s latest book, Take It Easy. She sent me the book when it came out last fall and this recipe has saved us from ordering take-out several nights since then.
This pasta with peas and pesto comes together in under 30 minutes with basic ingredients and minimal fuss. It’s designed for frozen peas and it’s great with store-bought pesto. I can make this recipe with a toddler running around the kitchen, which really says something, if you know what I mean. Grace enjoyed the leftovers for lunch today.
I love how this recipe comes together with just one pot and one bowl. To make it, you’ll bring a large pot of salted water to boil for the noodles. In the meantime, you can quickly defrost frozen peas in a colander by running cool water over them in the sink.
The peas taste so fresh and nice because they are not cooked. Gaby simply instructs us to whisk together a sauce of olive oil, lemon, garlic and Pecorino Romano cheese. Then we mash up about half of the peas into the sauce, leaving the rest whole. Add the warm pasta to temper the garlic, stir in some pesto, and your dinner is almost ready to go. Thank you for this one, Gaby!
This creamy, herbaceous, and super velvety Green Goddess Dressing had everyone at the studio eating it straight out of the bowl! So versatile and easy to make, you can pair it with a simple side salad, mix it into a slaw, or serve it as a dip with a platter of snowpeas and baby carrots. PS It’s a touch more expensive than most homemade dressings, but it’s perfect if you have an herb garden or an abundance of herbs you need to do something with. Plus you know exactly what’s in it. (I can’t identify half of the ingredients in a name-brand Green Goddess dressing because so many are chemical preservatives.)
What Is Green Goddess Dressing?
Bright and herbaceous, the original Green Goddess Dressing was created in 1923 in San Francisco as an homage to an actor in the play The Green Goddess. There are many variations of Green Goddess, but the basic ingredients remain the same. The original recipe used multiple fresh herbs, anchovies, lemon juice, and mayonnaise. My recipe keeps with tradition by mixing herbs but simplifies the original recipe significantly to keep it budget-friendly.
Ingredients for Green Goddess Dressing
This is such a lovely summer dressing for any salad, but pairs exceptionally well with a hearty slaw. It is also a great way to use up any fresh herbs that you have on hand, so feel free to play with this ingredient list. Just make sure to use tender herbs, and leave woodier herbs (like Rosemary) for different preparations. Here’s what you’ll need to make delicious Green Goddess Dressing:
Italian Parsley, Basil, and Fennel Fronds: are the green in our Green Goddess. The fennel fronds add a black licorice note and can be substituted with tarragon. Feel free to add other fresh herbs you want to use up, like mint or dill. The key to success with this Green Goddess dressing recipe is to use fresh herbs, so if you only have dried, try making a different dressing.
Sour Cream: Adds tangy creaminess to the dressing. If you don’t have sour cream, try Greek yogurt or mayonnaise. We also have an excellent tutorial for How To Make Sour Cream.
Green Onions: add a mild onion flavor and can be substituted with chives or, in a pinch, white onion or shallot. If you don’t like onions, just omit them.
Garlic: is used for pungency, though there’s not enough in the dressing to give it a garlicky top note. Feel free to add more than what my recipe calls for to adjust to your taste. If you’re not a garlic fan, just leave it out.
Lemon: the juice and zest lend citrus notes and help pull everything together. If you don’t have lemon, substitute it with additional vinegar, or try using a lime.
Apple Cider Vinegar: adds a soft fruity acidity. You can use any other mild vinegar like rice wine or white wine. Deeply colored vinegars like balsamic and red wine, will muddy the color of the dressing, but if it’s all you have, they will still taste great.
Add any leftover dressing to an airtight container and refrigerate for up to a week. While some people do freeze their Green Goddess Dressing, it will dull the color and the flavor and you will have to blend it again, as the components tend to separate as they thaw. I prefer to refrigerate it.
1pinchfresh ground black pepper, or more to taste$0.01
Rough chop the basil leaves, Italian parsley leaves, fennel fronds, and green onions. Mince garlic. Zest and juice the lemon. Measure out the sour cream and the apple cider vinegar.
Add the sour cream to a blender. Top with the basil leaves, Italian parsley leaves, fennel fronds, green onions, garlic, lemon juice and zest, apple cider vinegar, salt, and black pepper. Puree until smooth. If necessary, add more salt and pepper to taste. Drizzle over your favorite salad and enjoy!
How to Make Green Goddess Salad Dressing – Step by Step Photos
Rough chop 1 cup basil leaves, 1/2 cup Italian parsley leaves, 1/4 cup fennel fronds, and 4 green onions. Mince 2 cloves garlic. Zest and juice 1 lemon.
Add 1 cup of sour cream to a blender. Top with basil leaves, Italian parsley leaves, fresh fennel fronds, green onions, garlic, the juice and zest of 1 lemon, 1 tablespoon of apple cider vinegar, 1/8th teaspoon salt, and 1 pinch of black pepper. Puree until smooth. If necessary, add more salt and pepper to taste. Drizzle over your favorite summer salad or use as a dip for summer veggies!
The best part of summer has to be fresh garden tomatoes. You can’t beat a ripe, juicy tomato right from the vine. I love making bruschetta, pico de gallo, tomato salads, roasted tomatoes, tomato basil soup, and of course the classic Caprese Sandw…
The best part of summer has to be fresh garden tomatoes. You can’t beat a ripe, juicy tomato right from the vine. I love making bruschetta, pico de gallo, tomato salads, roasted tomatoes, tomato basil soup, and of course the classic Caprese Sandwich. A Caprese Sandwich always hits the spot on a hot summer day.…