An abundance of flat leaf parsley

[LAMP]

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.

[Val]

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

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

[crawfish]

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.

[inuksuk]

Parsley pesto: http://www.bbc.co.uk/food/recipes/dat... is not bad at all.

[glutton]

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.

[Richard 16]

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

[Kagey]

I have a load of the stuff too; picked it up cheap at the market yesterday. I intend to use most of it in the Nigella watermelon salad (you can search here for the recipe). But it also makes a nice salad leaf on its own. Add to your regular greens.

Another idea is a gremolata, which is essentially parsley, garlic, and lemon zest all finely chopped. Add some olive oil and maybe a little lemon juice and salt, and you have a nice sauce for meat or fish. I might add dried chili too, but that's me.

One other thought--basic spaghetti aglio olio is good with lots of fresh chopped parsley. Finely chop garlic and some dried chili. Heat olive oil in a pan. Add garlic and chili, let cook until garlic starts to color. Season with salt to taste. Remove from heat, add just-cooked spaghetti and chopped parsley to pan, toss and serve with cheese of your choice.