Parsley is more than just a plate garnish. There are so many uses for this common plant. Did you know that it is used as an after dinner breathe freshener? Chlorophyll, abundant in fresh parsley absorbs odors. It is a nutrient dense herb, high in vitamin A, C, potassium, magnesium and flavonoids.

Parsley is anti-inflammatory. It inhibits the histamines reaction, making it a good tea to drink when you have allergies. It is a gentle diuretic to help detoxify and reduce water retention.

You can use both curly and flat-leaf parsley interchangeably. I prefer the flat leaf because it has a stronger flavor. Chop finely and add  to grains, beans, pasta and salads.

There is so much parsley growing in my yard that I added parsley to my green juice in the morning. In the evening, I enjoy making a pesto using mostly parsley. It is a simple, delicious and easy to make using a  food processor  like a Vita mix or a personal blender.

Basic Parsley Pesto Recipe

            1-Cup parsley

            1-Cup greens  

            1/2 Cup walnuts

            1-2 cloves of garlic.

            1/2 Cup olive oil

            1/2 to 2/3 Cup parmesan cheese (substitute miso for vegan)

            Dash of salt

Combine the ingredients in the food processor and blend until smooth. The result is a delightfully creamy green and tasty pesto to be used with pasta, a dip, a spread or to flavor your broiled fish and chicken dishes.  Add lemon juice and water to thin and use as a salad dressing.  

The base greens for pesto can also include basil, arugula, cilantro, spinach, or lettuce greens. I like mixing different greens together with some stronger tasting greens giving it a bit of zing!

Most pesto recipes call for pine nuts. My friend Peri made a pesto for me using sprouted pumpkin seeds. So Delicious!  I love the idea of eating my greens in a creamy pesto sauce. Enjoy and Bon Appétit!

Blessings,

Mimi Lam