Anemia: Parsley Basil Pesto

Do you have iron deficiency anemia? If you are a women in child bearing years, you definitely aren't alone! Iron deficiency is the most common deficiency worldwide and 1/5 of all women of childbearing age are iron deficient!

Parsley is a great plant to help reach and maintain optimal iron levels. There are 3.7 mg in 1 cup chopped parsley, which makes it a great food for iron deficient anemia.


Combine the following in a food processor: 

  • 1 cup of fresh parsley and basil leaves
  • 2-3 cloves peeled garlic
  • 1/3 cup pine nuts or walnuts
  • 1/4 grate Parmesan or Pecorno cheese (or omit)
  • Pinch of sea salt an fresh ground pepper

Instructions: Process to mix, and then with machine running slowly add 1/3-1/2 cup extra virgin olive oil.
Use on pasta, as flavoring in soups, stews, sauces, salad dressings, fish, poultry, and potato dishes

Parsley is also great for calming the genitourinary and digestive tracts, and is a diuretic.

Note: Caution with large amounts of parsley if you are on Coumadin (warfarin) or are pregnant.

**Recipe courtesy Dr. Mary Bove, ND

*Please see your doctor or schedule with Dr. Riegle for personalized medical advice.