_edited.jpg)
_edited.png)
About the recipe
Why is it called Green Goddess dressing? The Green Goddess dressing dates back to 1923 and was created at the Palace Hotel in San Francisco. The hotel was known for hosting many famous personalities, and head chef Philip Roemer created the dressing in honor of the star guest George Arliss, who was the leading actor in the play "The Green Goddess."
Products:
400 g Mrs. Apettini fusilli or Little Apettino spaghetti
Pesto "Green Goddess"
Pesto "Green Goddess":
3 cups fresh basil or parsley
¼ cup extra virgin olive oil
½ cup freshly squeezed lemon juice (from approximately 2 large lemons)
½ cup raw cashews
¾–1 teaspoon fine sea salt
Freshly ground black pepper to taste
2 cloves garlic, finely chopped
1 medium ripe avocado, peeled and flesh removed
¼ cup filtered water
For Serving:
2 medium ripe tomatoes or 2 cups cherry tomatoes, diced/sliced
⅓ cup pitted Kalamata olives
½ cup grated goat cheese or another hard cheese of choice (omit if vegan)
Desired amount of "Green Goddess" pesto from the recipe above
Method of preparation:
Place the basil, olive oil, lemon juice, cashews, salt, pepper, garlic and avocado in the bowl of a food processor fitted with the 'S' blade.
Start to process, then slowly add the water through the opening at the top of the machine. Blend until very smooth and creamy, then transfer to an airtight container and cover until ready to use.
Cook the pasta (Little Apettino or Mrs.Apettini) for 3 minutes according to the package directions. Drain and leave to cool for a few minutes.
Once the pasta has cooled, add the desired amount of pesto. I haven't measured exactly, but I think I used about half the pesto in this recipe. Stir to coat evenly.
Garnish with the tomatoes, olives and cheese, if using.
Divide between four plates or bowls and serve with crusty, toasted bread with butter or olive oil.