presto parsley pesto

Here's some helpful information and a tasty parsley pesto recipe from a cool group called HerbMentor. Learningherbs.com is a sweet resource you should check out to discover skills and ideas to empower your health and your life with herbals.

Parsley Pesto!

by Rosalee de la Forêt

Parsley is often mistaken for a “garnish” herb. Something to brighten your restaurant dinner plate only to be discarded with the trimmings.

But don’t be fooled! Parsley is an amazing powerhouse of nutrients and it should be respected as one of our best herbal medicines. In fact, that sprig of parsley may be the healthiest thing on your dinner plate!

The Amazing Benefits of Parsley

Nutrients

Parsley is really high in nutrients, notably Vitamin K, Vitamin C and Vitamin A. It is especially high in Vitamin K. This vitamin is strongly tied to heart health and healthy bones.

Promotes Digestion

Besides looking pretty, another reason you find parsley on dinner plates is because it helps to promote digestion. It is an aromatic herb that stimulates digestion and moves stagnant digestion. Ever eat a meal and feel like you have a bowling ball stuck in your stomach? Try parsley!

Anti-inflammatory

Parsley helps to modulate inflammation. Excess inflammation in the body is associated with muscle pain, arthritis, and degenerative diseases, including cancer.

Protects Against Cancer

Parsley stops negative angiogenesis. This happens when a tumor creates a blood supply that enables it to grow. Cutting-edge cancer research shows us that many people have cancer cells in their body but, by eating antioxidant-rich foods like parsley, we can stop cancer cells from ever growing!

The Taste of Parsley

Have you ever really tasted parsley? Parsley certainly tastes “green”, but it also has a slightly spicy and pungent taste to it. The way herbs taste is a huge clue as to how we can use them as medicines.

Spicy and pungent herbs are often used to promote digestion and reduce inflammation.

THE RECIPE

Pesto is a very forgiving mixture. If you can’t have nuts or dairy, feel free to omit them and change the recipe as you would like. It’s hard to go wrong!

What you’ll need...

Ingredients

• 2 cups tightly-packed flat leaf parsley leaves
• 3/4 cup toasted chopped walnuts
• 1/2 cup grated parmesan cheese
• 3 large cloves garlic
• 1/2 teaspoon salt
• 1 teaspoon paprika powder
• 1 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest

Throw everything in a food processor or blender. Blend on high until it forms a smooth consistency. Store in the fridge and use within a few days. You can also freeze it in whatever portion size works for you.