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What to do with LOTS of parsley?

I have been getting LOTS of parsley in my CSA box and I don't know what to do with it all. I have tried pesto, but it wasn't popular with my kids- they said it was too "spicy". I was thinking tabbouleh- I like a high parsley to bular ratio- but I don't know any recipes to use. Does anyone have any parsley heavy recipes or lots of smaller ideas of how to cook with parsley? thanks!
by the way- it is Italian parsley, not curly parsley.

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  1. I've had fried parsley tacos in Mexico and they were strangely delicious. Not much too them, but fabulous corn tortillas, quite a bit of parsley. I'd google around for a recipe, I've been thinking of doing so as we're about to have a ton of parsley in our herb garden. I've also always made chimchurri when I've had an abundance of parsley on hand. I recently tried a Tyler Florence recipe on the recommendation of a friend and it was good! I didn't follow his tenderloin part, I have my own, better way - but his chimichurri was good!


    Otherwise, I've just been adding parsley to everything - potato salad, meatballs, cucumber salads. You could also freeze some of it, I haven't, but I know plenty of people have a method for freezing their herbs, perhaps someone will share their method here. I don't love tabbouleh, but I'm sure someone has a great recipe!

    1. You might try Alton Brown's Parsley Salad. I discovered the recipe in one of AB's books from Good Eats, and added the recipe to the list of recipes I intend to try someday, just haven't gotten around to it yet. It calls for two quarts of parsley:


      1. parsley butter
        you can dry some of it it and use it that way
        I add parsley to certain smoothies
        def as one of the greens in a salad
        chop up a bunch for ease of use in recipes
        parsley pesto cut with basil is better than by itself

        1. I think you could freeze the pesto as cubes and use it to stir into soups, stews, or beans, where your kids may not notice it as pesto. Parsley pesto on grilled steak, chicken, or fish or sauteed with shrimp sounds wonderful, though maybe not for your kids. I like to add it plain to sandwiches, right along with the letttuce, and, as tiffeecano has already suggested, when I have it growing (way too hot here now), I chop it and sprinkle it on practically everything. BTW, my mom always freezes chopped parsely as is and just spoons some out of the container to add to whatever she may be cooking that would be enhanced by parsley.

          1. Try a cream of herbs soup? You just lightly sweat a few onions, diced carrot and celery in a bit of butter, add stock and cook until all the veg is very tender, then add the parsley and other herbs you might have (celery leaves, chervil, wild garlic leaves, chives, sorrel, dill or mint are all good) and literally only let it cook for another 30 secs or so before pulverising it with a stick blender and adding a hearty splash of cream plus salt and pepper. Makes an aromatic and really summery light starter :)

            1. Excess herbs pose a problem every growing season. I typically dry as much as I eat fresh. Make small bundles, tie them up, and hang them upside down in a dry and dark place. They're dry when they crumble when you rub them between your fingers. Anything short of that and you risk funk-ifying them. They'll still be plenty strong when you use them over the winter.

              I like using parsley quite liberally when I'm finishing my risotto. There being an abundance of fun risotto additives at this time of year, that might help you use a fair bit.

              Otherwise, and I know this is cheating, but I do it anyway, here are 150 uses for parsley in the summer.

              1. The Persian frittata ( kuku sabzi) uses fine chopped parsley and smaller amounts of other herbs. It makes a great lunch or picnic food. Here is the recipe link


                My mother's version is a lot simpler and accessible in ingredients.
                I use double the flat leaf parsley. Substitute fresh dill with two tablespoons of dry dill. Substitute "advieh" with turmeric. Don't use fenugreek or barberries. Add 1/2 cup of chopped toasted walnuts.

                1. Chimichurri sauce! Delicious on all kinds of grilled foods.

                  4 Replies
                  1. re: cheesymama

                    +1 on the Chimichurri. It goes well with fish, grilled meats, scrambled eggs, you name it.

                    1. re: wanker

                      Because the OP mentioned that her family found parsley pesto too spicy, I'm wondering if chimichurri would result in the same reaction.....but, I love the stuff.

                      1. re: HillJ

                        oh- I think that my family had problems with the parsley pesto because it wasn't the pesto flavor they were expecting. I'm sure that if I told them it was chimichurri and they knew that it was supposed to be spicy they would have less of a problem with it. I completely forgot about chimichurri- and I know that they like it.

                        1. re: Fooley0401

                          Oh that's excellent then. Have fun using up that parsley!

                  2. I copied a parsley salad from a local Middle Eastern restaurant- chopped parsley, diced tomato, garlic, olive oil, lemon juice, salt, pepper. Like tabbouleh with no grains. Very simple and my 10 y/o loves it.

                    1 Reply
                    1. re: JTilCT

                      I had a bunch of parsley and came across this post. This salad was fantastic, thanks! I accidentally added diced onion (misread) and it was quite good too.

                    2. Julia della Croce’s Capellini with Parsley Sauce--I have made and loved this dish FOREVER and most recently adapted it to add sausage. But it's delicious on its own, no question.

                      1. Tabbouleh uses quite a lot of it.

                        1. I love this rice dish from my old Joy. I've been making it for years.

                          Baked Green Rice
                          Mix together:
                          1 cup milk
                          1/2 cup finely chopped parsley
                          1 finely chopped garlic clove
                          1 small minced onion
                          2 cups cooked rice
                          1/2 cup shredded sharp cheese
                          1/8 tsp curry powder
                          Place into a baking dish, into which has been poured 2 Tbs olive oil. ( the recipe calls for a 7 inch ring mold. I use a round 2 qt casserole dish )
                          Bake af 325' for about 30 minutes.

                          1 Reply
                          1. re: jmcarthur8

                            This sounds really good and easy- I wonder if you could use other herbs or a mixture of herbs.

                          2. Chop it, add diced garlic, soy sauce and mix. Refrigerate overnight, then drizzle with the sesame oil before serving. Goes great as a topping on noodles, rice, or even as a dipping sauce for dumplings.

                            1. Tabbouleh
                              4 tbsp. soaked bulgur
                              3 bunches parsley leaves, finely chopped
                              1 bunch mint leaves, finely chopped
                              1 bunch scallions, finely sliced
                              3 medium tomatoes, diced
                              1/2 c. olive oil
                              1/2 c. lemon juice
                              salt, pepper and allspice

                              Drain the water from the soaking bulgur and combine with the next four ingredients. Whisk together the olive oil, lemon juice and seasonings to make your dressing and toss with the rest of the ingredients. A pinch of cinnamon or baharat can also be used to season the salad.

                              1 Reply
                              1. re: JungMann

                                That sounds great. Thats the secret, so many Tabboulehs that are made are not herby enough and too grain heavy. Is herby a word ? :)

                              2. Though not the most ideal for summertime cooking, I love throwing in whole bunches of parsley when I make vegetable stock. It adds lots of great flavor, and you can freeze the stock (save it for colder autumn weather?).

                                When I have too much on hand, I love freezing them in ice cube trays in olive oil. Just chop them up, put about a tbsp of it in each well, and pour olive oil over each well to cover. Freeze, and use it when you need it. I usually use them in quick pasta dishes.

                                Are you grilling a lot? I've been seeing a lot of articles about using whole bunches of fresh herbs to baste oil on meats on the grill. I bet it'd be fantastic on chicken or fish.


                                1. Here is a Betty Rosbottom recipe for cream of parsley soup http://articles.baltimoresun.com/2000...
                                  (Sort of an herby potato leek soup.
                                  )For storage, mince, place in an ice cube tray, fill with oil or water, freeze, then store in bags.
                                  I like to grow lots for me & the black swallowtail butterfly caterpillars that feast on it.

                                    1. Start putting it in everything. If you make pasta sauce or chili, add a handful of parsley. If you make mashed potatoes, chop a little parsley and scallions to go in. If you make a green smoothie, add some parsley.

                                      Parsley can go in most nearly any dish, just chop up a handful and toss it in.

                                      Note: some people, possibly your kids, have a mild allergy to parsley, particularly raw parsley. It can sting and burn the mouth, which might be described as a "too spicy" feeling.

                                      I suffer from that, so I never do use parsley unless it is going to be thoroughly cooked, and that is why I am a fan of using it up by throwing in small portions in everything over a week or two rather than making one or two parsleyriffic dishes. A small amount of cooked parsley is fine for me, and doesn't make me feel like I'm chewing on glass. Raw parsley, or large amounts in one dish, are not fine.

                                      1 Reply
                                      1. re: Ulyyf

                                        The spiciness could have also been attributed to the garlic in the pesto.

                                      2. The first time my mother made tempura the recipe suggested parsley as one of the items to be battered and fried. We thought it sounded crazy, but she gave it a try. It was fabulous. Saveur's recipe for herb tempura: http://www.saveur.com/article/Recipes...