Parsley has many vitamins, minerals, and antioxidants that can provide important health benefits.
It is a particularly rich source of vitamin K. A single tablespoon of fresh chopped parsley provides more than 70% of the recommended daily intake.
Parsley and Caper Salad – from BBC Good Food website
- small bunch flat-leaf parsley
- 1 lemon , juiced
- 3 tbsp capers , drained and finely chopped
- ½ shallot , finely chopped
- 6 tbsp olive oil
- 200g cherry tomatoes , halved
- 4 Little Gem lettuces , leaves separated
Finely chop the parsley stalks and roughly chop the leaves. Put the stalks into a large bowl and stir in the lemon juice, chopped capers and shallot.
Whisk in the olive oil, season, then toss through the tomatoes along with the chopped parsley leaves and lettuce. Serve immediately.
Tagliatelle with Parsley and Hazelnut Pesto – from Olive Magazine website
- tagliatelle 350g
- parsley 80g
- toasted hazelnuts 100g
- grated parmesan 50g
- lemon 1
Cook 350g tagliatelle pasta following pack instructions.
Put 80g parsley, 100g toasted hazelnuts, 50g grated parmesan and zest and juice of 1 lemon into a food processor and whizz to a paste.
With the motor still running, gradually drizzle in 100ml olive oil, then season.
Drain the pasta, return to pan and stir in the pesto.