Recipes using lots of PARSLEY

My mom used to tell me that her mom loved parsley.  Her mom would say don't plan flowers on my grave but plant parsley, please.  I love parsley too.

Chimichurri    I started making this with Joe when I returned home from teaching in Lebanon.  I liked making mezze-like healthy small plates to serve instead of bigger main dishes.  I found this recipe online under Simply REcipes.  Joe looked up a recipe and the nickname was Argentinean pesto! 

1 cup parsley
4 cloves of garlic
2 Tbsp oregano leaves
1/3 cup olive oil
2 Tbsp red or white wine vinegar
1/2 teaspoons sea salt
1/8 tsp. pepper
1/4 tsp. red pepper flakes

Finely chop the parleys, etc.  Stir in the EVOO, etc.  Adjust seasonings.  :)


Ingredients Makes about 2 cups 1 shallot, finely chopped 1 Fresno chile or red jalapeño, finely chopped 3–4 garlic cloves, thinly sliced or finely chopped ½ cup red wine vinegar 1 tsp. kosher salt, plus more ½ cup finely chopped cilantro ¼ cup finely chopped flat-leaf parsley 2 Tbsp. finely chopped oregano ¾ cup extra-virgin olive oil Preparation Step 1 Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Gremolata from Alice Waters

This is a mixture of fresh parsley, garlic, and lemon rind that tastes really good on just about anything.

1 bunch of parsley
1 lemon and lemon zest
1 clove of garlic

Wash and dry the parsley.  Pull the leaves off the stems and chop fine.  Grate just the yellow rind of the lemon using the finest holes of a grater.  Peel and chop the garlic very fine.  Mix the three together in a small bowl.  Sprinkle on grilled chicken, or whatever you like, right after cooking and before serving.


Parsley with Pasta

I cook garlic in olive oil and add chopped walnuts and lots of parsley and then mix in cooked pasta.

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• Romesco Sauce     From Bon Appetit. This recipe doesn't use that much parsley, but I wanted to save it here anyway.
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• 1 large roasted red bell pepper from a jar
• 1 garlic clove, smashed
• 1/2 cup slivered almonds, toasted
• 1/4 cup tomato purée
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons Sherry vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 cup extra-virgin olive oil
• Fine sea salt and freshly ground black pepper