You know parsley is full of vitamins and minerals, right? That it’s got vitamin A, vitamin C, beta carotene, calcium, magnesium, phosphorus, iron, manganese, potassium, folic acid, sulfur, vitamin K, and B vitamins 1, 2, 3, 5, and 6? That its high chlorophyll content works as a blood and liver detox? That it aids in healing urinary tract infections and boosts the immune system? Of course you knew that.
But parsley is all-too-frequently set aside as a garnish or for a little color in a dish. You can’t get enough of the things it has to offer by sprinkling a little on top of your deviled eggs. Get some real benefits with some real delicious recipes that don’t just use a little parsley, but feature it! As always, some recipes are healthier than others, and everyone has a different idea of “healthy”. If you battle calories, pesto might not be your bag. If you eschew carbs, swap pasta for veggie “noodles” and let healthy fats boost absorption of some vitamins. Your body, your diet, your call.
This traditional Mediterranean dish is so versatile it can fit almost any taste and dietary preference. This recipe from The Lemon Bowl is quick and easy, too! There is a lot of debate over whether “real” tabbouleh should have cucumbers, tomatoes, or onion – leave them in or take them out! If you need or want to leave out the bulgur, try quinoa, couscous, farro, rice, or even cauliflower instead. Add chicken, shrimp, or another protein for a full meal, or try feta cheese for a little salty sharpness. You can even find recipes that add pomegranate seeds for a sweet burst of flavor!
Made with just a few simple ingredients, this sauce combines parsley with cilantro or oregano – sometimes both! It varies depending on what area of the world you’re in, so I consider myself lucky to be able to replicate recipes from all over, my way. The chimichurri recipe from Gimme Some Oven has both, but is simple to adjust to suit your tastes. Both cilantro and oregano are amazingly healthful, and when you add garlic, good olive oil, lemon, and a little heat to the mix, you have something amazing! Pour it over nearly any protein, meat or veggie. Use it as a dip for bread or crudités. Toss roasted sweet potatoes in it. You can put this stuff on nearly anything edible.
This vegan delight suits many a carnivore with bright parsley salad against nutty, hearty lentils. Crunchy, creamy, and delicious! Use whatever wrap you prefer; keep it simple with a flour tortilla, keep it gluten free with specialty flatbreads or lettuce leaves, or serve it all in a bowl of just-steamed spinach for a power meal! It was love at first bite with this recipe from DetoxDIY.
Packed with garlic, parsley, onion, and beans, falafel can be a great way to eat your herbs! Try this classic fried treat with a recipe from Little Spice Jar, and fry up a batch tomorrow! Or, go a little healthier with this flavor-packed baked version from Steph over at Fearless Fresh.
The creamy and unexpected recipe blends softened leeks and parsnips with loads of fresh parsley for a lunch or starter that is easy enough for weeknights and yummy enough for company. Several commenters have mentioned that while they don’t like parsnips, they do enjoy this soup! I like parsnips myself, so I can just say this is a good recipe to keep on hand. Check out Parsnip Soup with Leeks and Parsley on Simply Recipes.
If you haven’t tried a green smoothie yet, you’re missing out! So many nutrients packed in to one place, so many options to tailor it to your needs. Plus, you can make up the ingredients in advance, keep them in the freezer, and have a nutritious boost in just a minute or two when you’re ready. I was surprised by how well the parsley works with citrus, and how much it didn’t taste like I was eating grass. I don’t prefer stevia, so I swapped it out for a little honey, which suits my personal dietary choices. Get the recipe at SkinnyTaste!
Chickpeas for protein, fiber, and minerals. Carrots for vitamin A, fiber, and a host of micro-nutrients. Parsley, lemon, dates, walnuts… this salad is in-your-face packed with nutrition. It’s a full meal itself, but is delicious as side with nearly anything. There’s no mayo, meat, or dairy, so it works well for that family picnic or music festival (where permitted, of course). Tip: Use curly parsley if you’re making it ahead – it will hold up better to the storage where flat-leaf parsley has a tendency to go really flat in a dish like this. Get the full recipe for Moroccan Carrot and Chickpea Salad from Little Spice Jar – you won’t regret it!
The addition of fresh dill to a pesto recipe was new to me, but it’s totally awesome on fish, veggies, and spread on a sandwich! this recipe is simple, quick, and will help you eat your herbs with no fuss. This version from Blossom to Stem makes a lot, but you can store it in your fridge for a fast weeknight answer to the question, “What can I do with whatever I have thawed and available?” Answer: cook it, and put this on it. Serve with bread, veggies, or rice to get all the extra pesto!
Remembering that parsley was used to prevent intoxication, but that nothing can prevent that hangover if it’s going to come, sip this one in moderation. Renee over at Magnolia Days brings this delightful treat! Use pre-made lemonade, or make your own from organic, free-range, cage-free lemons and water from the north side of the mountain gathered from dew on a cool spring morning. Whatever makes your little heart sing. If you, like me, choose not to imbibe regularly, just leave out the vodka! You’ll be surprised at how the parsley makes lemonade even more refreshing.