Pluck the basil and parsley leaves from the thick stem, and discard the stems. Measure out ¼ cup basil and 2 tablespoon parsley. Tightly pack the measures while measuring the leaves. Wash the leaves and keep them aside.
Chop 2 green onions roughly.
Combine ½ cup mayonnaise, basil, parsley, green onions, 2-3 peeled cloves of garlic, ½ teaspoon lemon zest, 1 teaspoon lemon juice, salt to taste and ½ teaspoon freshly cracked black pepper to the blender and blend until smooth.
Serve immediately or refrigerate in an airtight container for up to 5 days.
If you can find tarragon, add it for the classic licorice-like taste. But as the flavor is strong, make sure to use it in a limited quantity.Other herbs such as cilantro, mint, chives, etc can also be added for a refreshing taste.Try to use freshly squeezed lemon juice for the best result.A lot of people add anchovies to their green goddess dressing but I always refrain from adding it as it’s too strong a flavor for me. But if you love anchovies, go ahead and add 2-3 canned anchovies while blending the dressing. You can even add capers instead of anchovies, for a vegetarian version.For added richness, you can even add a little extra virgin olive oil in the same.To make the vegan dressing, replace the mayonnaise with one avocado and keep the other ingredients, and process the same as mentioned below.To make the dressing with yogurt, replace the mayonnaise with Greek yogurt and keep the other ingredients, and process the same.To make green goddess dressing with avocado, either replace the mayonnaise with one ripe avocado or use half avocado and half the quantity of mayonnaise mentioned.