Dr Libby on parsley
The nourishing properties of parsley are often ignored — instead of being the star flavour, it’s often confined to being a table garnish. Rich in vitamins K and C, it’s also a great source of flavonoids. The flavonoids in parsley, especially luteolin, have been shown to function as antioxidants, which help to protect the cells in our body from free radical damage.
Free radicals are one of the processes through which we age and how degenerative diseases can be initiated. Parsley is a good source of folic acid, one of the most important B vitamins. It plays numerous roles in the body, one of its most critical roles is in relation to supporting cardiovascular health. Fresh parsley is best especially with crisp, deep green leaves.
Using lots of fresh herbs, good quality oil such as cold-pressed, extra virgin olive oil, salt, lemon and nuts or seeds — pesto can transform a mediocre meal into a taste sensation. Use it to flavour vegetables, salads or simply serve as a condiment. Freeze any remaining pesto into ice cubes so you can pop one out whenever you like.
This beautiful parsley pesto is a great way to give your meals a nutrient-dense boost.