08 Jul 2026 2 min read Trail Provisions

The Dressing

Green Goddess, Caesar-ish, Tahini. Just make it.

Living Has to Exist Too

Not everything here is about the work. Some things just make food better, and some things are worth sharing because of who you're making it for. And thats its own kind of healing.

Cooking has always been a thing for me and where connection can really get started, to your senses waking up, to sharing and watching it land for others. This dressing is that kind of thing. Simple enough to make on a Tuesday, good enough to bring somewhere. It will become the thing in your fridge that makes other things worth eating, and the thing people ask about when they do.

This started from a vegan Green Goddess Tahini base linked at the bottom, also excellent on its own. Mine went a different direction. Caesar-ish elements that don't broadcast too loudly, but change everything underneath. The umami booster section is optional and worth trying at least once.

It goes on salads. It goes on roasted vegetables, grilled vegetables, grain bowls. Also a great topper to really wake up that weeknight oven baked or roasted chicken.

Make it once and see.

Green Goddess Caesar-ish Tahini Dressing

Makes approximately 1.5 cups · Active time 10 min

Step 1 — Add to food processor, pulse until well blended:

2–4 garlic cloves (to preference)
2–4 anchovy fillets (to preference)
¼ cup extra virgin olive oil
½ bunch fresh parsley
½ bunch fresh cilantro
¼ bunch fresh dill, or 1 tsp dried dill
2 green onions
¼ cup tahini
½ tsp maple syrup or honey
½ tsp spicy brown mustard
Zest of 1 lemon
Juice of ½ lemon (to preference)
½ tsp Aleppo pepper flakes

Optional — Umami Booster:

2–3 tbsp non-fortified nutritional yeast
½ tsp Worcestershire sauce
½ tsp Tabasco

Step 2 — Consistency:

Add water a little at a time, pulsing until desired consistency is achieved. Anchovy brings salt depending on how much you used — taste before final seasoning with kosher or sea salt.

Why These Ingredients

Tahini is what separates this from a standard Green Goddess and the thing that drew me to her original recipe. It adds body, creamy richness and that familiar Mediterranean nuttiness that pairs so well alongside an olive oil based dressing.

Anchovy does what it always does: you won't taste fish, you'll taste depth. Same function as in the tomato soup. Start with two fillets if you're new to it. If you want more classic Caesar flavor, add another fillet.

The other Caesar-ish elements: mustard, lemon, garlic. They're the reason it tastes like more than the sum of its parts.

Maple syrup or honey, not for sweetness, you wont tase it. It's there for rounding, flavor profile balance.

The umami booster is optional but worth trying at least once. Nutritional yeast and Worcestershire together add a savory layer that makes the dressing work harder on grain bowls and roasted vegetables specifically.

Aleppo pepper over standard red pepper flakes. Lower heat, fruitier, doesn't compete with the herbs. Worth keeping in the pantry for more than this.

If someone you know might dig it, pass it along. → Share