Ingredients

The following ingredients have 1 Servings
  • 1 ½ cups packed fresh parsley, (leaves and tender stems)
  • 1 1/2 cups packed fresh cilantro or basil, (leaves and tender stems)
  • ½ cup packed fresh dill, (or 1 to 2 teaspoons dry dill weed)
  • 1 green onion, (trimmed, white and green parts, chopped)
  • 2 garlic cloves
  • Kosher salt
  • Red pepper flakes, (optional)
  • ½ cup tahini
  • 2 lemons, (juice of)
  • Water, (1/4 to 1 cup)
  • Add 1 to 2 jalapeno peppers, (sliced into rounds (for a hot vegan green goddess dressing))

Instruction

  • Add the fresh herbs, dried dill weed, green onion, and garlic to the bowl of a large food processor fitted with a blade. (If making the hot version, add the jalapenos here as well). Season with a big pinch of kosher salt and red pepper flakes. Close the lid and run the processor to finely chop the herbs.
  • Add the tahini and lemon juice. Close the lid and run the processor again until well-combined. Stop and scrape the sides down. The mixture will be thick at this point.
  • Run the processor again, this time, drizzle water through the top opening. You will need anywhere from ¼ cup of water to 1 cup of water until the mixture turns creamy and runny to your liking (I wanted mine more like a dressing, so I used about ¾ cup of water).
  • Taste and adjust seasoning to your liking. Use or transfer the green goddess dressing to a 12-ounce mason jar and cover tightly. Store in the fridge for up to 5 days.