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What to Do With Extra Parsley?

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. 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. 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. 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

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

          1. re: escondido123

            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

              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. 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. 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

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

                2. 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. 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. 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. 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. 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. 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.