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Everleaf Thai Towers Basil Goddess Dressing

Everleaf Thai Towers Basil Goddess Dressing

By Cheri Filios, PanAmerican Seed
Photographs courtesy of PanAmerican Seed

It's great to have a go-to recipe that can serve up multiple uses for impactful flavor. The classic "green goddess dressing" can easily be fine-tuned for your culinary needs as a true salad dressing, as a marinade, or even a dip!

It's the fresh ingredients of the chopped, homegrown herbs that really gives this recipe its pop. I enjoyed using the new Everleaf Thai Towers Basil in this simple dressing below. It was even more fun to grow this ornamental herb in our trials! You'll love its columnar shape, aromatic and colorful foliage, and most of all its super-late flowering, which gives it huge harvest potential.

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Everleaf Thai Towers Basil Goddess Dressing

Serves 12

1 cup plain Greek yogurt – full-fat 
1 cup packed fresh herbs – use all one herb or change with your favorite tender herbs, like these below:

  • Genovese basil: Everleaf Emerald Towers
  • Thai basil: Everleaf Thai Towers (new for 2022)
  • Dill
  • Parsley
  • Mint
  • Arugula

3 Tbs. green onion or chives, finely chopped
1 medium clove garlic, roughly chopped
3 Tbs. lemon juice 
Optional – 2 Tsp. anchovy paste or 2-4 anchovy fillets, chopped
Optional – pinch of cayenne or other hot pepper
Salt and pepper to taste


  1. Roughly chop fresh herbs.

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  1. Combine all ingredients in the bowl of a food processor or blender. Blend until smooth. There will be green flecks remaining in sauce.

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  1. Taste sauce and add salt, pepper, and hot pepper according to taste.

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  1. Use immediately for dressing, dipping, or marinating, or store in an airtight container in the refrigerator for up to seven days.

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  • To make a creamier sauce (perfect for a dip or to make egg or tuna salad), substitute 1 cup mayonnaise for yogurt.
  • To make a thinner sauce (perfect for salad dressing), substitute ½ cup mayonnaise and ½ cup buttermilk for yogurt.
  • To make a sauce with more fat (perfect for marinade), substitute ½ cup mayonnaise and ½ cup canola oil for yogurt.

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