What to Do With Extra Parsley?
I made a big 'ole batch of chowder yesterday that called for fresh parsley. The big bag at the restaurant provisioner's (about 2 pounds) was nicer and cheaper than the little bunch my usual grocer sells.
So I now have about 1.95 pounds of beautiful fresh parsley to use. Soon. Any suggestions?
Obviously you're not a parsely lover as I am, it's a staple in my fridge, so here's a great way to use it up. Make pesto using equal amounts of fresh basil, parsley, 2 cloves garlic, 1/2 cup pine nuts toasted or walnuts, salt and pepper. and cut into small pieces 1/2 cup REAL Parmesan cheese. Follow any basil pesto recipe for food processor method and if you want a fantastic pesto add several sprigs of lemon thyme to this mixture. I made some today and will freeze 3 2 serving containers for another time. I can guarantee you'll be buying parsley again.
Make Mint Chutney!!
Take 1 cup parsly, add in 2 cups of mint leaves (fresh), 0.5 inch of ginger, 3 garlic cloves, half a jalapeno, pinch of salt and 2 Tbsp pf lemon juice, If you can get it, 2 tsps of tamarind paste would be a good addition.
Blend it all with 2 tbsp of cold water.
Now grill some meat, make some potato chips and dip them into this heavenly creation.
re: C. Hamster
I have to agree with C.Hamster. I like to make basil oil with very fresh basil so I just put a few leaves in 1/2 cup of olive oil, stick it in the fridge for a day or two then use it to saute, add to a salad dressing, or as a dip for fresh,crusty Italian bread . Use it within couple of days for safety.
Make a refreshing tabouli salad-add lots of chopped parsley to cooked bulgar, dash of lemon juice, crushed garlic, diced tomatoes and cucumbers, shredded mint. Serve chilled.
Hopefully it is Italian flat leaf and not curly? Make chimichurri.
1 bunch parsley, I de-stem all of it, 20 minutes
6 garlic cloves
1/2 cup olive oil
1/4 cup wine vinegar or balsamic vinegar
3 TBS lemon or lime juice
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne
whack it all in a mini-chopper (do the garlic first, then stuff in all the leaves, then the other ingredients)
great on grilled meats, even baked potatoes.