Recipes
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Hi!

I bought a bunch of fresh parsley and used about a quarter of it when I made root vegetable pancakes over the weekend (it was good too!)

Any suggestions of what to do with the rest of the parsley?! I'm an omnivore, so I'm welcoming all suggestions.

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Toss some cherry tomatoes in olive oil, kosher salt, pepper, parsley and fresh grated parmesan cheese. Stick them under the broiler until they start to burst. Yum!

Latkes

Pesto or this Gnocchi with Shrimp, Asparagus and Pesto

Google recipes for "Tabbouleh". It's a mixture of grains (usually bulgur but quinoa can be used too), tomatoes and lots of parsley.

Original Post by cellophane_star:

Google recipes for "Tabbouleh". It's a mixture of grains (usually bulgur but quinoa can be used too), tomatoes and lots of parsley.

I'm having this for lunch, and I'm loving it! Thanks!

Finely chopped and added to a salad parsley adds really nice flavor

You can rinse a small bunch of the parsely and chew on it, after meals, or simply when you feel like it. It helps digestion, also it refreshes your breath.

steeping parsley in boiling water for a tea is also helpful for indigestion.

How about making a batch of parsley pesto? 

When I have extra parsley (or cilantro, basil, etc) pesto is exactly what I do with it.

Any of you have a good parsley pesto recipe?

chop & freeze for the one time when you're out and have no time to go get more :-)

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My mother-in-law is a chef. She worked at a famous five-star restaurant for years and she taught me this trick. It works wonderfully!

For all herbs:

Chop coarsly. Add to the bottom of a freezer-safe plastic bag. Throw in some olive oil (to retain color of herbs). Extract as much air as possible. Roll up and put in freezer. When you need some, pull out of the freezer and cut off the amount you need from the "log" of herbs. (on another note, you can do this with leftover tomato paste, too)

You will have bright green, fresh, flavorful herbs to use all year round. I do this with the herbs from my garden in the summer (when you have scads & scads) and then enjoy all year long.

Original Post by brackish_kitty:

Any of you have a good parsley pesto recipe?


You pretty much just throw a few handfuls of parsley in a food processor, along with nuts (ex: pine nuts, walnuts or almonds), garlic, fresh lemon juice, parmesan cheese, salt & pepper. Process that while drizzling in olive oil. You add ingredients to suit your tastes, using as much or as little as you want (though start with small amounts of lemon juice & garlic, since their flavour can overwhelm the pesto.

I made a Mint-Arugula Pesto recently. You could use this as a guide.

  • 1/4 cup toasted walnuts
  • 2 handfuls arugula
  • 1 small handful spinach
  • 2 cloves garlic
  • juice from 1/4 of a lemon
  • 1/4 cup mint leaves
  • 2 tbsp walnut oil
  • salt & pepper

(I skipped the parmesan because I planned to use the pesto on a pizza topped with goat cheese)

I've done it so often I no longer use a recipe, just go by eye. But a decent basic recipe is:

3/4 c toasted nuts (pine, almond, walnuts) 1/2 c grated Parmesan 2 cloves garlic 1/2 t salt 1 c olive oil 2 T lemon juice

I like garlic and lemon So I tend to use more and since I'm watching my fat I use way less oil but you get the idea.

i freeze it and save it for later use.  i chop it, spread it out on a paper towel and put it in the freezer, then when frozen i take it out, put it in a bag, and pop it back in the freezer.  this way it doesn't become one huge frozen chunk of parsley and i have it available for anything i want to throw a few tablespoons of fresh parsley in.

I will try your technique with the paper towel.  I freeze it too and it always ends up in a big frozen chunk that I have to scrape apart.  Thanks for the tip!

Would try the parsley in a pesto.  But I am very curious to learn your vegetable pancake recipe.

Original Post by jraymond3112:

Would try the parsley in a pesto.  But I am very curious to learn your vegetable pancake recipe.


Yes, me too!

Original Post by dawnlush:

My mother-in-law is a chef. She worked at a famous five-star restaurant for years and she taught me this trick. It works wonderfully!

For all herbs:

Chop coarsly. Add to the bottom of a freezer-safe plastic bag. Throw in some olive oil (to retain color of herbs). Extract as much air as possible. Roll up and put in freezer. When you need some, pull out of the freezer and cut off the amount you need from the "log" of herbs. (on another note, you can do this with leftover tomato paste, too)

You will have bright green, fresh, flavorful herbs to use all year round. I do this with the herbs from my garden in the summer (when you have scads & scads) and then enjoy all year long.

Very neat. I would have never thought of this. Thanks for sharing!

Original Post by cellophane_star:

Original Post by brackish_kitty:

Any of you have a good parsley pesto recipe?


You pretty much just throw a few handfuls of parsley in a food processor, along with nuts (ex: pine nuts, walnuts or almonds), garlic, fresh lemon juice, parmesan cheese, salt & pepper. Process that while drizzling in olive oil. You add ingredients to suit your tastes, using as much or as little as you want (though start with small amounts of lemon juice & garlic, since their flavour can overwhelm the pesto.

I made a Mint-Arugula Pesto recently. You could use this as a guide.

  • 1/4 cup toasted walnuts
  • 2 handfuls arugula
  • 1 small handful spinach
  • 2 cloves garlic
  • juice from 1/4 of a lemon
  • 1/4 cup mint leaves
  • 2 tbsp walnut oil
  • salt & pepper

(I skipped the parmesan because I planned to use the pesto on a pizza topped with goat cheese)

Cello, where do I get arugula?

Original Post by brackish_kitty:

Cello, where do I get arugula?

I buy mine from my natural foods store, where it's supplied by a local grower. However, you might be able to find it at your local farmer's market or at natural food stores like Whole Foods. I know Earthbound Farms (which is sold in Canada and the US) sells plastic clamshells of arugula (which aren't as good as fresh, local varieties but it will do)!

It's also known as called "Rocket" especially in the UK.

I love parsley in hummus!  Just mince it up fine first -- gives a nice grassy sweet  flavor.

And also great in pesto -- I use half basil,  half parsley.

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