Make Green Goddess This Weekend
Posted: | Categories: Substack Archives | Tags:substackNow’s the perfect time to make as much Green Goddess as you can. Basil is at its peak and so easy to find by the handful, whether you grow it yourself or get it at the store/market.
If you aren’t into the salad, there are plenty of other ways to enjoy it. Eat it as a dip with crudité, toss it with noodles, or layer it on toast with avocado. It’s the perfect summery dip/spread/dressing to keep in your rotation. And today I’m sharing a few of my favorite ways to eat it.
As an added bonus, I’m unlocking the Green Goddess deep dive I shared with paid subscribers back in February. It’ll give you tips and tricks to tweak the recipe based on what’s in season near you and adjust for any allergies or dietary restrictions. Let me know what you think—and what your favorite combination is!!
I used this knife to make the Green Goddess myself yesterday; it’s one of my go-tos. (Here are the rest.)
If you’re looking for vanilla paste at a lower price point, this is a great option. I also recommend getting the smaller size of the brand I use!
I’ve been using this backpack to take stuff to work lately.
This lemon juicer I love is 20% off right now!!
The OG. It’s loved for a reason!!
The goddess is essentially vegan pesto. (Great for a picnic pasta salad.)
If you’re not interested in basil or can’t find any near you!!
Add extra protein to the goddess with cottage cheese.
Ok this isn’t a traditional goddess, but delicious all the same.
