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.
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.
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......
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.
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.