What to do with a bunch of flat leaf parsley?

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Fabulous

Tue, May 29 2012, 7:41 pm

I bought parsley for a recipe for y't and I only needed one TBS, so I have a ton leftover. Any interesting recipes out there?

ra_mom

Tue, May 29 2012, 8:03 pm

parsley inspired pesto for over steak
or parsley/basil pesto for over anything- keep in fridge or freeze in cubes (dip for challah, cheese, meat, chicken, pasta)

shoemaker

Tue, May 29 2012, 8:08 pm

pasta sauce.

tsiggelle

Tue, May 29 2012, 8:44 pm

I dont know what is flat leaf parsley, I didnt know there was more than one type

I put a bunch /clump of parsley and a lot of celary and a kolrabi... in my chicken soup for friday night, doesnt need much spices other than salt and a little pepper. no soup mix

and I like eating the soup cooked celary and parsley like that

granolamom

Tue, May 29 2012, 8:52 pm

freeze it for next time

Tue, May 29 2012, 9:10 pm

Tabouli!

Tsiggelle, there are two kinds of parsley. Curly parsely is pretty, and is often used as garnish, but doesn't have much flavor. Flat leaf (or Italian) parsley looks like cilantro and has more of the characteristic flavor.

tsiggelle

Tue, May 29 2012, 9:16 pm

cm wrote:

thank you

good to know

I want to remember to look at the parsley to see which type it is, guessing by the flavour it should be the flat leaf one

Happy 2B

Tue, May 29 2012, 9:21 pm

Add it to soup or salad.

Potato Salad, Tomato Salad.

chicken soup, zucchini soup

Add it to kugel, or any stir fry.

It adds a great flavor to almost any food.

Fabulous

Tue, May 29 2012, 9:28 pm

I would use it for soup, but I buy the root one because I also use the vegetable part.

Any interesting pesto or pasta recipes?

ra_mom

Tue, May 29 2012, 9:44 pm

Fabulous wrote:

I would use it for soup, but I buy the root one because I also use the vegetable part.

Any interesting pesto or pasta recipes?

toss with pasta. can add tomatoes and sundried tomatoes to pasta too.

Parsley Pesto
• 2 cups parsley leaves, lightly packed (about one and a half ounces)
• 3/4 cup basil leaves, lightly packed (about half an ounce)
• 1/3 cup walnuts
• 4 garlic cloves, quartered
• 1 1/2 tsp kosher salt or 1 tsp table salt
• 1/4 tsp black pepper
• 1/2 cup olive oil

Pulse-grind the parsley, basil, walnuts, garlic, salt and pepper in a food processor. Stream in the olive oil very slowly, while the machine is running continuously, until a thick pesto has formed.
Place gnocchi into a serving bowl, and then stir in pesto until gnocchi are coated.

Yield: 7/8 cup

anonymrs

Wed, May 30 2012, 4:48 am

parsley dip
vegetable soup w parsley
I have a garlic salad dressing w parsley.

Sara255

Wed, May 30 2012, 4:59 am

Freeze it into cubes to throw into your soups. Also works with dill and other fresh herbs.

smss

Wed, May 30 2012, 8:21 am

ra mom, would the pesto recipe work with just parsley and no basil?
I can't get basil where I live but I could get parsley...

ra_mom

Wed, May 30 2012, 9:39 am

yes you can smss. it won't have that delicious basil flavor, but it will still be yummy.

Mrs Bissli

Wed, May 30 2012, 10:34 am

Green rice--chop and fry with chopped onion, then cook rice in the same pot. Once cooked it mellows and doesn't taste too strong.

You can also sautee the whole bunch (they shrink a lot) and add to omlettes. We mix into beaten eggs , thicken with latkes mix and make individual patties.

Another vote for tabouli.

Mishie

Wed, May 30 2012, 10:35 am

Make pesto!!

(parsley, olive oil, crushed garlic & nuts) blend all ing. until it reaches a paste like consistency.

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