Best Parsley Salad Dressing Ever!
- greenzpeace
- Nov 30, 2016
- 2 min read
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
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
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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