Green Goddess Dressing

Serves 2-3 cups


  • ½ cup mayonnaise
  • 1 cup Greek yogurt
  • 1 oz. (weighed) fresh basil leaves, finely chopped (if you do not have this much available, add a little more pesto)
  • 2 tablespoons shallot, minced
  • 2 tablespoons basil pesto
  • ¼ cup white wine vinegar
  • 1 tablespoon  agave syrup
  • 1 teaspoon dijon mustard
  •  pinch of kosher salt & coarse black pepper


  1. Prepare the basil and shallots as outlined in ingredients. For ease and efficiency, you can also place these 2 ingredients in a blender with the white wine vinegar to make a liquid
  2. Measure and combine the ingredients in a mixing bowl and mix with a wire whisk until thoroughly combined.
  3. Transfer to an airtight container and refrigerate. I find that it keeps for about one week. 


-This is an adaptation of the recipe used by Paner and I find it’s directly comparable