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Old 10-12-2012, 10:11 PM   #1
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What to do with lots of parsley

I have just harvested a bunch of parsley:



and I have more in the garden that has to be harvested very soon.

Other than tabbouleh, any suggestions for using up a lot of parsley?

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Old 10-12-2012, 10:24 PM   #2
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How's about whirling it in the blender or FP and freezing it in ice cube trays with a bit of water. Then pop out and bag 'em. Then you can use it in whatever you want.

I've also had luck digging up basil and parsley, potting them up, and bringing them inside to a sunny window. They may not end up looking pretty, but they still taste good.

Pesto is always a good one too.
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Old 10-12-2012, 10:29 PM   #3
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Make pesto. Use it instead of basil.
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Old 10-12-2012, 10:41 PM   #4
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Yes...parsley pesto would be nice

You could dry some of them Taxy and have a few dried herbs
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Old 10-12-2012, 10:53 PM   #5
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Not pesto, I have loads of basil that I'm going to use for pesto.
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Old 10-12-2012, 10:57 PM   #6
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Maybe use them half and half. I've seen lots of recipes that recommend that. Half parsley, half basil.
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Old 10-12-2012, 11:12 PM   #7
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I also had an abundance of parsley this year (along with oregano, chives, basil, and mint). I ended up making Chimichurri sauce - which freezes very well, by the way.

Chimichurri Recipe | Simply Recipes

I put it in quart size ziplocs and stick it in the freezer. The olive oil will turn a little cloudy, but will clear up again once it thaws.
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Old 10-12-2012, 11:16 PM   #8
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Quote:
Originally Posted by Steve Kroll View Post
I also had an abundance of parsley this year (along with oregano, chives, basil, and mint). I ended up making Chimichurri sauce - which freezes very well, by the way.

Chimichurri Recipe | Simply Recipes

I put it in quart size ziplocs and stick it in the freezer. The olive oil will turn a little cloudy, but will clear up again once it thaws.
Now that sounds like an idea. I just happen to have fresh oregano growing in a pot in my living room.

I have never eaten chimichurri sauce. What sorts of stuff do you use it with?
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Old 10-12-2012, 11:41 PM   #9
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Quote:
Originally Posted by Dawgluver View Post
How's about whirling it in the blender or FP and freezing it in ice cube trays with a bit of water. Then pop out and bag 'em. Then you can use it in whatever you want.

I've also had luck digging up basil and parsley, potting them up, and bringing them inside to a sunny window. They may not end up looking pretty, but they still taste good.

Pesto is always a good one too.
I don't have room for more plants in the house. I already have a very large pot of basil and one of mint. Medium sized pot of rosemary and a large pot of parsley, thyme, and two kinds of oregano. And one small pot of parsley that I dug up today.

I may use your whirl it in the FP method, but I think I'll use some vegi stock instead of water.
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Old 10-12-2012, 11:48 PM   #10
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Quote:
Originally Posted by taxlady View Post
I have never eaten chimichurri sauce. What sorts of stuff do you use it with?
Wonderful stuff. You use it like a condiment. In Argentina, they serve it on steak, but you can use it on any kind of meat or fish. It's also good stirred into veggies or rice.
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