Green Goddess with a Kick is my go-to dressing when I want something fresh, bold, and totally irresistible. It’s herby and creamy like the classic—but with a spicy twist that takes it to the next level. You’ll want to drizzle it on everything.
I created this dressing when I was craving something that could double as a dip, a drizzle, or a full-on sauce—but with a little more edge than your typical Green Goddess. So I started with a base of fresh basil, garlic, and lemon, then cranked up the flavor with green chili and preserved lemon. That preserved lemon rind? It’s the secret weapon. It adds a salty, citrusy depth that makes this version stand out.
If you’ve never used preserved lemons before, here’s how to make your own. I always keep a jar in the fridge because they brighten up so many dishes.
You can throw this dressing together in less than five minutes using a blender or food processor. I keep a jar in the fridge all week and reach for it constantly. It’s amazing spooned over roasted veggies, tossed into grain bowls, swirled onto avocado toast, or even served alongside grilled meats or fish. I’ve even dipped sweet potato fries in it—no regrets.
And like everything I love, Green Goddess with a Kick is totally flexible. You can add extra garlic if you want it punchier, thin it out with olive oil, or swap in parsley if you’re short on basil. The recipe forgives you for not being exact—which is exactly the kind of kitchen freedom I live for.
Once you taste it, I guarantee it’ll become your new favorite flavor booster.
Green Goddess with a Kick
You'll need a blender or small food processor, and a glass jar.
Ingredients
- 1 big bunch fresh basil about 1 cup packed
- 1 green chili pepper (like jalapeño or serrano), more if you love heat
- 1-2 wedges preserved lemon (yes, including the rind - it’s the best part!)
- 3-4 cloves garlic (or more—go big!)
- 1/4 - 1/3 cup olive oil depending on how smooth you want it
- Juice of ½ a lemon
- Sea salt + freshly cracked pepper to taste
Instructions
-
Toss everything into a blender or small food processor—basil, chili, preserved lemon, lots of garlic, lemon juice, and a good glug of olive oil.
-
Blend it all up until smooth, scraping down the sides if needed. I like mine a little rustic.
-
Taste and season with salt and pepper. Sometimes I add an extra squeeze of lemon for brightness.
-
Scoop it into a jar and keep it in the fridge. It lasts about 4–5 days, but mine’s usually gone by day two.
