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What to Do With Extra Parsley?

kaleokahu Mar 28, 2011 08:33 PM

Hi, All:

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?


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  1. The Drama Queen RE: kaleokahu Mar 28, 2011 08:44 PM

    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.

    1 Reply
    1. re: The Drama Queen
      ttoommyy RE: The Drama Queen Mar 29, 2011 12:25 PM

      +1 on the pesto.

    2. meatnveg RE: kaleokahu Mar 28, 2011 08:50 PM

      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.

      1. e
        escondido123 RE: kaleokahu Mar 28, 2011 09:45 PM

        You can also just process the parsley with olive oil and then freeze as cubes. Use in any recipe that calls for olive oil and parsley!

        3 Replies
        1. re: escondido123
          Delucacheesemonger RE: escondido123 Mar 29, 2011 12:45 PM

          Also can be frozen in water , cubed not even chopped and works fine.

          1. re: escondido123
            C. Hamster RE: escondido123 Mar 29, 2011 01:32 PM

            It's not a good idea to preseve any fresh herb in oil. It's a great media for botulism. Botulism survives freezing.

            1. re: C. Hamster
              The Drama Queen RE: C. Hamster Mar 29, 2011 09:55 PM

              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.

          2. m
            mayaishi RE: kaleokahu Mar 28, 2011 11:03 PM

            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.

            1. Veggo RE: kaleokahu Mar 29, 2011 12:38 AM

              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.

              2 Replies
              1. re: Veggo
                shrimp13 RE: Veggo Mar 29, 2011 12:08 PM

                +1 on the chimichurri!

                1. re: Veggo
                  Sal Vanilla RE: Veggo Mar 29, 2011 12:55 PM

                  +1 and +2 on the chimichurri and mayaishi's tabouli

                2. 4
                  4Snisl RE: kaleokahu Mar 29, 2011 09:09 AM

                  Every time I make this salad/condiment, I have renewed love for it. Goes well with fish, chicken shrimp and lamb.... The proportions are very forgiving (in fact, the original recipe that I adapted was: http://www.foodnetwork.com/recipes/ty...


                  Basically, mix the following ingedients, and let rest for at least 30 minutes if possible:

                  1/4 cup golden raisins
                  2 TB washed, salted button capers (regular capers fine if button not available, or even kalamata olives), roughly chopped
                  1 cup roughly chopped flat-leaf parsley
                  1 TB cup finely chopped shallots or scallion
                  1 lemon, juiced, plus grated zest (about 3 TB juice + 1 TB zest)
                  Kosher salt and freshly ground black pepper (easy on the salt because of capers/olives)
                  2 TB extra-virgin olive oil
                  Touch of honey, up to 1/2 tsp (optional- to balance very tart/extra juicy lemon)

                  It's a beautiful mix of herbaceous, salty, sweet, and tart flavors....you can serve alongside meats, or sometimes I make this parsley salad the center of the plate with grilled shrimp on top.

                  P.S. Have never tried this with curly parsley, only flat-leaf......

                  1. DuchessNukem RE: kaleokahu Mar 29, 2011 01:27 PM

                    You can turn any standard vinaigrette recipe into a lovely rich green sauce, just blend in lots of parsley to taste.

                    If you like smoothies, then parsley/cucumber is a chilled delight (this also can be served as a cold soup, just add shallots/garlic/bit of olive oil, salt & pepper). Parsley added to fruit smoothies gives a wonderful fresh flavor.

                    1. jmcarthur8 RE: kaleokahu Mar 29, 2011 10:14 PM

                      The old Joy of Cooking has a recipe I love for Green Rice. It has piles of chopped parsley, cheese, milk, a little curry, and maybe an egg to thicken it, mixed with cooked rice, then baked.
                      I can dig out the recipe if you're interested.

                      1. cayjohan RE: kaleokahu Mar 29, 2011 11:03 PM

                        If I had a pile of parsley, I'd be leaning toward making a kuku sabzi, the herb/egg frittata-like dish. There are a lot of variations out there, using varying ratios of green herbs, but most lean heavily on a mix of parsley, dill, cilantro (and often spinach). It's a pretty forgiving dish, though, if you need to play around with amounts. Here's one recipe to give you the idea: http://www.dishbase.com/recipe/kuku-s.... I typically make a loose variation on this for Seder using matzah and spinach and herbs. If you're interested, I can dig out the recipe. It's a nice spring dish, and the big parsley flavor is quite pleasant.

                        1. r
                          rezpeni RE: kaleokahu Mar 29, 2011 11:05 PM

                          Maître d'Hôtel Butter. This will preserve the parsley very nicely, it will last a very long time in the freezer, and it has many many uses.

                          1. t
                            tastesgoodwhatisit RE: kaleokahu Mar 30, 2011 02:10 AM

                            I had a nice Moroccan lemon and parsley salad once. Peel and slice a fresh lemon and thinly slice some red onion, and toss with lots of fresh parsley. Dress with a pinch of powdered sugar.

                            It makes a very refreshing side dish.

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