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Author Notes: This is the kind of Green Goddess you actually want to eat -- no mayo, not too much garlic, and loaded with fresh herbs and avocado. Adapted from Bon Appetit. - Brette Warshaw
Makes around 2 cups
- 1/2 medium ripe avocado
- 3 tablespoons white wine vinegar
- 1 garlic clove, finely chopped
- 2 oil-packed anchovies, very finely chopped
- 1/4 teaspoon sugar
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- 3/4 cup olive oil
- 1/4 cup heavy cream
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped shallot
- Salt and pepper
- Put your avocado, vinegar, garlic clove, anchovies, lemon juice, lime juice, and sugar in a blender. Blend until pureed.
- While the motor is running, pour in your 3/4 cup olive oil in a steady stream. Whisk in the heavy cream.
- Stir in your chopped basil, parsley, tarragon, and shallot.
- Season with salt and pepper. Taste it -- it's good!
- Cover your mixture and put it in the fridge for at least 3 hours. Let stand at room temperature for 10 to 20 minutes before serving. It will keep for 3 days. Enjoy at your leisure.
- This recipe is a Community Pick!