METHOD

1. Whiz all the ingredients in a blender for at least 60 seconds until you have a smooth green cream,scraping down the sides once or twice.
2. Taste and adjust for salt and vinegar;it should have a touch of bright acidity to balance the richness. Store in the fridge for up to 3 days.

Serves 4

Tips and serving suggestions

• Spoon the sauce over baby cos lettuces that have been cut in half lengthways,and scatter with crisp bacon bits or anchovy fillets.
• Add a spoonful of green goddess to a big fat tomato sandwich,poached eggs on toast,roasted red and yellow capsicums,smoked salmon,roast chicken or barbecued fish.
• Use parsley as your base and then add any soft herbs you have wilting in the crisper,such as mint,coriander,basil,dill,mint.Tarragon adds amazing anise notes. Get some alliums in there too,like chives or spring onion greens,for their freshness,and extra greenery such as rocket or spinach,for colour. Basically,you can do this with anything as long as it's green.
• The original saucewas heavy with sour cream and mayo,which I've cut back and lightened with yoghurt and avocado instead.
  
  This recipe is from the second episode of Good Food's TV show,Good Food Kitchen, screening on Channel 9 at 1pm on Saturday,October 16,or catch up on9Now.