This cancer fighting recipe comes from Kristin Celeste Shroeger at The Intentional Minimalist!

Flat-leaf parsley
Olive oil

Wash and dry produce. Juice one half lemon and reserve juice. Peel two large garlic cloves, mince three tablespoons garlic and add garlic to a large glass bowl. Remove one cup parsley leaves from stems, mince parsley leaves and add to the bowl. Remove one cup basil leaves from stems, thinly slice basil leaves and add to the bowl. Fold in one half teaspoon salt, one tablespoon lemon juice and four tablespoons olive oil. Tightly cover bowl, refrigerate and let rest for three hours before using. Keep relish refrigerated and use within three days.