Green Goddess pesto is a riff on the famous Green Goddess dressing. You’ll use it on everything from pasta to veggies, steak, and seafood. Or break open a crusty loaf of bread and dip away!
Need a quick tasty dinner tonight? Blend up a batch of Green Goddess pesto and toss with your favorite pasta (Green Goddess pasta salad, anyone?) Slice up some cherry tomatoes or kalamata olives and dig in. Cheese is optional.
Green goddess is a gateway pesto ~ once you try it you’ll be turned on and tuned in to the wonderful world of pestos that go way beyond pesto alla genovese. And if you’ve only ever been buying it in jars, you’ve got a whole lot of catching up to do!
Let’s dig in
herbs commonly in Green Goddess
Feel free to riff on my riff! Use what you’ve got and what you love. But be sure to use tarragon, it’s essential in Green Goddess.
- Tarragon ~ known for its subtle, bittersweet flavor with hints of anise. Tarragon is a key element in the distinctive Green Goddess flavor.
- Chives ~ they add a mild onion-like flavor.
- Parsley ~ brings a fresh, slightly peppery taste.
- Dill ~ it’s slightly sweet with notes of anise and celery.
- Basil ~ fresh and sweet, with peppery and minty undertones.
I blend these herbs up with olive oil, lemon juice, salt, and a dab or two of anchovy paste (if you don’t do anchovies, leave it out, but it’s a defining element in GG.) You’ll have a brilliant green pesto with a whole new exciting flavor profile.
a note about measuring herbs
Herbs are notoriously difficult to measure. I mean they weigh practically nothing, and how can you be sure how much basil is in a cup? My solution? I measure my herbs in a cups, and I lightly pack them in. It’s not precise but it does the job. Luckily the herb portion of most recipes is flexible and so measurement variations aren’t a huge problem.
Green goddess pesto faqs
You can make this pesto with a blender, an immersion blender, or you can actually make it the way Italian Grandma’s would…with a mortar and pestle, or with a knife! A mezzaluna (a curved knife with a handle that rocks back and forth) can also be used for chopping, which makes the process easier.
I always add a bit of acid, usually lemon juice, to pesto to keep it bright. I will sometimes add a thin layer of olive oil over the finished pesto to prevent oxidation, and keep it chilled in the refrigerator. Herb pestos stay bright green as long as they aren’t exposed to heat. So when you cook with pesto or add it to hot pasta, it will fade. I like to use it in pasta salad for an emerald green color and burst of flavor. More details at How to Keep Pesto Green!
Some chefs swear by leaves only for pesto, but I think the tender stems are absolutely fine! Definitely remove the thicker woody stems, though.
I don’t add them but there’s no reason you can’t. I think walnuts would be nice.
I find homemade pesto keeps beautifully for at least a week. Freeze for longer storage.
Toss with hot pasta, add some cherry tomatoes or kalamata olives and cheese.
Drizzled over boiled or roasted potatoes, or steamed green beans.
Mix with mayo for a Green Goddess pasta salad or potato salad.
Spoon over scrambled eggs.
Swirl it into a homemade risotto.
Use as a dipping sauce for crusty bread or veggies.
Spread it on roasted salmon or chicken.
Drizzle over sliced steak.
Dollop over homemade pizza or crostini.
Use it instead of cocktail sauce for your next shrimp cocktail!
Storing & Freezing Green Goddess pesto
Green Goddess pesto keeps well in the fridge for a week or more. Pesto can be frozen and it thaws quite well, making it a great idea for those times when you’ve got an avalanche of fresh herbs during the summer (aka pesto season!)
Freezing:
- Use an ice cube tray or small salad dressing containers to portion the pesto. This makes it easier to thaw only as much as you need at one time.
- Pour a thin layer of olive oil over the top of the pesto before sealing the container. This helps prevent oxidation and maintains the vibrant green color.
- Make sure your container is airtight to avoid freezer burn.
I love to riff on pesto
Green Goddess Pesto
Equipment
- food processor or blender
Ingredients
- 1 clove garlic, peeled
- 1 cup parsley, packed
- 1/2 cup tarragon, packed
- 1/2 cup fresh dill, packed
- 1/2 cup fresh basil leaves, packed
- 1/4 cup snipped chives
- 2 Tbsp fresh lemon juice
- 2 anchovies
- 1 tsp coarse salt
- 1/3 cup olive oil, plus more as needed to loosen the pesto
Instructions
- Load your food processor with the garlic, herbs, lemon juice, anchovies, salt, and 1/3 cup olive oil. Pulse/process until smooth, scraping down the sides of the bowl to get everything evenly incorporated.
- Taste to adjust any of the ingredients, and process in more oil if you want to thin your pesto.
- Transfer to an airtight jar, and top with a thin layer of olive oil. Cover and refrigerate. The pesto will last up to a week or more in your fridge.