Green Goddess Pesto Sauce

When I want big flavor without a ton of effort, I turn to this green goddess pesto sauce. Packed with garlic, lemon, avocado, and a medley of herbs, this all-purpose sauce adds a burst of fresh summer flavor to everything in touches. It’s got all the creaminess you expect from green goddess dressing while also featuring the best parts of pesto: fresh basil, garlic, and lots of good olive oil. Why settle for one when you can have both?

Use this sauce to liven up your breakfasts (it’s delicious on toast), complete a crudité platter (it’s fabulous for dipping), or as a flavor-packed sidekick to any summer dinner.

Once you try your first taste of this versatile sauce, you’ll understand why I always double the recipe. Here’s how I use it.

1. As a salad dressing: It’s great on Cobb salads, pasta salads, caprese salads, panzanella, or just a simple bed of greens.
2. As a sandwich spread: Try it with cold cuts or even a grilled cheese.
3. As a dip: Pair it with crunchy summer veggies — or a big bag of tortilla chips.
4. As a marinade: Use it as a marinade for chicken, beef, seafood, or veggies. Marinate meat for as little as 30 minutes and up to 5 hours; seafood and veggies only need 15 to 20 minutes.
5. As a finishing sauce: Brush a thin layer of the sauce onto any protein during the final minutes of cooking. 

This big-batch recipe is perfect for freezing. I like to spoon it into ice cube trays (for smaller portions) or small Mason jars (for larger ones) and then stick it in the freezer. To thaw, place the ice cubes or Mason jar in the fridge for six to eight hours, or overnight. Once defrosted, stir the sauce until smooth, and use it within one to two days.