Creamy Parsley Dressing

Parsley is the easiest green to grow. You don’t need to do much. Mine has been neglected for over a year. It never dies. The plant went dormant in winter and early spring up came beautiful bushels of green leafs. Not just garnish, parsley has some pretty potent nutrients—Vitamin C, B, K, Beta Carotene, Antioxidants, Folic Acid—to name a few.
So with the excess of parsley growing in containers on my patio, this creamy, zesty salad dressing, dip, fish topping is my latest addiction. And so heart healthy too.


  • 1 cups Parsley
  • 2 cloves Garlic
  • 1 tbsp Dijon
  • 1 tsp Maple syrup
  • 1/4 cups Apple cider vinegar
  • 1/3 cups Walnut, avocado, or pumpkin seed oil or a mix of all
  • 1/3 cups Olive oil
  • Salt and pepper


  • Combine all ingredients in blender, mix until smooth, creamy and beautifully green.
  • Makes about a cup. Keep in glass container in fridge for up to a week.