Meat Free Monday

The star of today’s Meat Free Monday is the humble herb parsley.  Normally relegated to a garnish, it is now taking centre stage, as the latest research points to its  anti-cancer properties. This popular herb is a good source of apigenin (a compound found in parsley and celery) which has been shown to exhibit potent growth-inhibitory effects in HER2/neu overexpressing breast cancer cells. It has also been shown to  inhibit migration and invasion of ovarian cancer cells.

One way to incorporate parsley into your diet is to make a delicious and versatile parsley pesto.  Subtler, earthier and more wholesome tasting than the traditional basil version, this recipe is a great way to use up that bunch of parsley in your fridge. And of course parsley is so easy to grow in a pot that we should have no excuse not to have this nutrition rich herb to hand.

Parsley Pesto


2 cups fresh flat-leaf parsley leaves (no stalks)
3-4 tablespoons pine nuts
3 tbsp freshly grated parmesan
1 -2 crushed cloves of garlic
extra virgin olive oil
salt and pepper to taste


Simply combine all the ingredients in a food processor and whizz until smooth. Smear on crusty fresh bread as an appetizer or toss through pasta for a nutritious meal. It is so versatile. It can also be swirled through soups as a finishing touch or mixed through potatoes and other vegetables.