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An abundance of flat leaf parsley

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I think the title is self explanatory - if it was basil I would be making pesto but I'm not sure what to do with excess parsley. Any suggestions welcome.

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  1. What better summertime dish than ... tabouleh! I offer you a recipe:

    http://mideastfood.about.com/od/soups...

    1. Panzanella, I think that's what it's called. It's salad of parsley, fresh tomatoes, cucumbers and chunks of stale bread. I used to buy it take out from David Wood Foods in Toronto but I've never found a recipe that was as good as his. His had tons of parsley which others seem to skrimp on.

        1. Chop some tomatoes, chop some parsley, make some couscous, add some onion, and then add S&P and olive oil. It's a very light, satisfying meal.

          1. I second the parsley pesto, but you could try walnuts instead. I've never made a parsley oil, but I'd bet it would be good. The question would be -- blanch quickly first or not at all? (Probably not at all...)

            Tabuleh (sp?)
            Matzoh balls