Parsley Juice

This recipe for Parsley Juice is a healthy green juice that is full of hydrating nutrition. Parsley is known for its energizing and detoxifying properties. Enjoy this green juice in the morning or at any time of day.

This juice recipe was developed after reading about how parsley is so nutritious. Parsley has been used for a really long time for a variety of health conditions. Not only is it anti-inflammatory, but it is full of antioxidants.

For this Parsley Juice recipe, I included cucumber, apple, lemon, and ginger to help balance the flavors and to make the parsley juice palatable.

Parsley Juice Benefits

• This juice is full of nutrition and flavor. Parsley is full of antioxidants and anti-bacterial properties.
• Cucumber, ginger, lemon, and apple are also full of vitamins and micronutrients.
• Freshly squeezed apple juice also has numerous health benefits, including polyphenols, a plant compound that can help reduce inflammation.
• You don’t need a dedicated juicer to make homemade juice. See my round-up of the best juicer blenders.

Key Ingredients

• Flat-leaf parsley is found in the refrigerated produce section of most grocery stores. Parsley is renowned for its health properties and is rich in Vitamin C, Vitamin K, and antioxidants.
• Ginger adds some tang to this juice. Ginger can also help with bloating and immunity.
• Cucumber helps add water to this juice recipe, plus some nutrition.
• Fresh lemon adds even more Vitamin C and brightness to this juice.
• Apple adds nutrition and natural sweetness to balance the flavors from the parsley, ginger, and cucumber.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Step One

Prepare your produce for juicing. Wash everything and cut into small pieces. My juicer has a pretty narrow feeding tube, so I usually have to cut everything pretty small.

If you don’t have a juicer, you can make your juice in a Vitamix.

Step Two

Feed the chunks of fruit and veggies through the feeding tube of your juicer, along with handfuls of parsley.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Serve the Parsley Juice immediately, or store any leftovers in a tightly sealed container in the refrigerator for up to 4 days.

Please note that pregnant women and people who are on blood thinners should be cautious when consuming parsley, as it is very high in vitamin K and can cause an increase in bleeding.

Recipe FAQs

More Healthy Juice Recipes You Might Like

• Carrot Orange Ginger Juice
• Celery Juice Recipe
• Celery Cucumber Juice
• Cucumber Juice
• Beet Juice 
• Pineapple and Cucumber Juice
• Watermelon Juice
• Spinach Juice

Or, see my entire index of healthy juice recipes.

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Parsley Juice

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This recipe for Parsley Juice is a healthy green juice that is full of hydrating nutrition. Parsley is known for its energizing and detoxifying properties. Enjoy this green juice in the morning or at any time of day.

• Total Time: 20 minutes
• Yield: 2 1x

Ingredients

Scale 1x2x3x

• 1 bunch flat leaf parsley, washed and patted dry
• 1 apple (red or green), washed and sliced
• 1 English cucumber, cut into long slices that will fit into your juicer
• 1 lemon, skin removed and sliced

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Instructions

1. Wash and chop vegetables so they will fit through the tube of a masticating juicer.
2. Feed in the vegetables through the tube, alternating hard and soft-textured ones to help facilitate the juicing process.
3. Enjoy immediately.

Notes

1. To prepare the parsley for juicing, I usually wash the whole bunch under running water, then I cut off the bottom 1/3 of the stems. You can juice the parsley leaves and the stems.
2. Fresh juices should be consumed within 24 hours for the optimal nutrition. Store any leftovers in a tightly sealed container in the refrigerator.
3. BLENDER INSTRUCTIONS: Combine the ingredients into the base of a high-speed blender. You may need to include 1/4 – 1/2 cup of water to help the ingredients blender completely. Process on high for about 30-45 seconds. Pour the mixture through a nut milk bag, so that only the juice remains. Discard the pulp or save it for another use.
4. Pregnant women and people on blood thinners should be cautious about using this recipe. 

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Juice
• Method: Juicer
• Cuisine: Healthy
• Diet: Vegan

Nutrition

• Serving Size: 4 ounces
• Calories: 42
• Sugar: 7.2 g
• Sodium: 20.2 mg
• Fat: 0.1 g
• Saturated Fat: 0 g
• Carbohydrates: 10.9 g
• Fiber: 1.6 g
• Protein: 0.7 g
• Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.

Note: this post is for informational purposes only and is not intended as medical advice. Please consult your healthcare provider for recommendations related to your individual situation.