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An abundance of flat leaf parsley

  • l
  • LAMP Jun 16, 2007 04:45 PM
  • 6

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:


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

        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

            1. 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.