We're a little green goddess obsessed, especially when it’s made from scratch with market ingredients. This is our favorite version and works as a dressing or a dip. If you can't find garlic scapes, just use two minced cloves garlic.
Prep Time: 15m
Cook Time: None
Servings: 2 cups
1 room temperature egg plus one egg yolk
1.5 cup light olive oil or avocado oil
2 tablespoon anchovy paste (or 4 fillets mashed into a paste), more to taste
2 garlic scapes, chopped or 3 to 4 garlic cloves, mashed into a paste with some salt
2 handfuls basil leaves
2 tablespoons fresh tarragon leaves
2 tablespoons dill (if you don’t like dill add more basil or tarragon or another tender herb of your liking)
1/2 cup flat leaf parsley
2 Tbsp lemon juice
2 Tbsp red wine vinegar (more to taste)
3/4 tsp salt, more to taste
Freshly ground pepper
- Place egg an immersion blender becker (or wide-mouth 16-ounce mason jar). Add oil, garlic scapes or garlic, anchovies, herbs and blend with immersion blender. Add acids, salt, and pepper, and blend.
- Taste and adjust seasoning (adding more anchovies, salt, acid until it tastes right to you) and blend some more. Since you are using raw garlic, those flavors will develop with time. So will the anchovies.
- You can eat it right away, but if you put in the fridge for a spell it will thicken up.
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