Ok, so I started Whole30. While many people start their year off with resolutions galore for healthier eating and exercise, I doubled down on pasta and ice cream. Come April, it was time to make some healthier decisions. I’m not getting ready for bikini season just yet, but I wanted to definitely wanted to give my body a little break. So, I’m jumping on the Whole30 train giving up gluten, grains, dairy, legumes, alcohol and sugar, MY PRECIOUS SUGAR!! As you can imagine, sugar has been the hardest one to ween off, but I’m a week in and feeling great (and the dreams where I’m eating cake have slowly dissipated)!
This Green Goddess Dip has become a go-to lunch for me in the Feedfeed Test Kitchen where I set up a bowl of this dip and a bunch of raw crudités for a meal that I find a bit more satisfying than your basic salad. Soaked cashews are blended with as many fresh herbs as I can scavenge from the fridge with lemon, garlic and anchovy (it’s the secret for a pop of umami but feel free to omit if you want to keep it vegan!). It couldn’t be easier to whip up and you’ll have 3 cups to last you a few days if you haven’t pressured your husband into doing it with you like I have!
But don’t stop at dipping veggies in this verdant beauty. Thin it out for a bright and vibrant salad dressing or drizzle over roasted veggies to really make them sing. I’ve become addicted to roasted potatoes as my solo source of starchy goodness so you better I’m dunking them in this dip, long after I finish these 30 days.
However you’ll use it, just remember: when I dip, you dip, we dip.
- 2 cups cashews, soaked in water for 4 hours or overnight
- 1 cup water
- 1/ 2 cup parsley leaves
- 1/ 4 cup fresh tarragon leaves
- 1/ 4 cup fresh dill fronds
- 1/ 4 cup fresh chives
- 2 tablespoons olive oil
- 2 cloves garlic, smashed
- 1 oil-cured anchovy filet
- 1 lemon, zested and juiced
- Kosher salt and freshly ground black pepper, to taste
Transfer soaked cashews to a blender with remaining ingredients and blend until smooth. Serve with crudités or refrigerate in an airtight container for up to 3 days.