Garlic Scape-Basil Green Goddess Dressing ~*Recipe ReDux*~

The Recipe ReDux turns 5 this month, and to celebrate, this month’s theme is to pick a fellow ReDuxer and make one of their recipes.

I was flipping through instagram recently and noticed that Deanna Segrave Daly posted a photo of garlic scapes, talking about how she gets them in her CSA (community supported agriculture) box. *Deanna is also one of the co-founders of The Recipe ReDux!

I joined a CSA share for the summer, which means picking up bags worth of vegetables each week until the start of fall. It has been two weeks since the CSA started up. So far, I’ve received loads of radishes (loving my mandoline slicer for prepping these), kohlrabi, leafy greens, and herbs. And this week there were garlic scapes! 

I was thrilled that Deanna brought back an old post of hers with a recipe roundup for how to use scapes. The garlic scape green goddess dressing immediately piqued my interest. Experimenting with various sauces and homemade dressings makes eating leafy salads much more fun (the salad pictured above has lettuce, radishes, and pumpkin seeds, with lots of fresh ground black pepper), and I never made green goddess before.

This dressing is made from Greek yogurt, fresh basil and garlic scapes with a some acid (vinegar and lime juice) and the option to add in an anchovy. For years now, I have been slowly trying to incorporate more anchovies into my cooking to widen my flavor palate, or something like that.

Use this goddess dressing as a salad dressing, or forgo the option to add water and use it as a sandwich spread. Want to earn bonus points? Use only 3/4 cup yogurt and whirl in 1/2 a medium avocado in its place. Triple green.

Garlic Scape-Basil Green Goddess Dressing

adapted from Teaspoon of Spice

yields 1 to 1 1/2 cups of dressing

1 cup plain Greek yogurt

1 heaping cup loosely packed basil leaves (or a mix of basil, parsley, cilantro or mint)

2 garlic scapes, chopped

1 teaspoon apple cider vinegar

optional: 1 anchovy

juice of 1/2 lime or lemon

salt and pepper to taste

Add the yogurt, herbs, scapes, vinegar, anchovy, lime/lemon juice, and 1 tablespoon water to a blender or food processor. Blend until smooth. To thin the dressing, add water, 1 additional tablespoon at a time, until a desired consistency is reached. Add salt and pepper to taste (I started with 1/8th teaspoon Kosher salt, and slowly pinched in more as needed).