Best Parsley Salad Dressing Ever!

Pretty Parsley
Pretty Parsley

Do you have a big parsley plant in your garden?  I often harvest the last of the spent overgrown parsley to create yummy parsley pesto, or even a great salad dressing.  Garden to Plate.  Delicious AND nutritious!  It is dead easy to make either and is chokka-full of chlorophyll.  It’s that life giving green pigment found in leafy greens.  It’s involved in photosynthesis, and as I am not a scientist, just believe me, its liquid green energy straight from the plant to you!  It’s high in iron, is a good neural (nerve pathways) and antioxidant food.

Salad with Best Ever Parsley Salad Dressing in chunks
Salad with Best Ever Parsley Salad Dressing in chunks

BEST PARSLEY SALAD DRESSING EVER RECIPE

  • 2 cups parsley 
  • 6-8 fresh mint leaves
  • Stevia, 1/4 TBspn dried or 4-5 fresh leaves
  • 1/4 cup olive oil
  • 2 TBspn coconut oil
  • Juice of 2 lemons (I also add a chunk of lemon skin as ours aren’t bitter)
  • 2 TBspn tahini
  • Salt or soy sauce to taste

Blend all ingredients in a high speed blender.  It makes about a cup of dressing.  Storing the dressing in the fridge creates a thick paste (the coconut oil makes it quite firm) so either spoon chunks onto your salad or leave it at room temperature for a couple of hours before using.  I find it’s even nice as a zesty topping on avocado and crackers!

EASY PEASY PARSLEY PESTO

  • 1 -2 cups parsley
  • 1/2 cup nuts of choice ( Brazil, almond or cashews)
  • 1/4 cup olive oil 
  • 1-2 cloves garlic
  • Salt to taste
  • Dash lemon juice

Blend all ingredients on high, till smooth.  Taste test and adjust salt and lemon juice.  I like a zing in my pesto, so more lemon is the key to the zing shallah boom factor for me!

Easy Peasy Parsley Pesto
Easy Peasy Parsley Pesto

Enjoy the abundance of chlorophyll in a way you may never have before!  A good way to use up left over leaves before pulling up a spent plant.  Waste no, want not!  It’s heavenly!

Ciao, Jizzy G

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