5 PARSLEY RECIPES TO REDUCE FOOD WASTE

How many of you have come home with a bunch of parsley and good intentions, only to find it spoiled a week later? Perhaps there’s simply too much parsley in a bunch, or maybe parsley hasn’t yet gotten the appreciation it deserves. Either way, this killer roster of recipes reduces the parsley problem once and for all.

1. Add to a Salad

What better way to pack a punch (in a salad) than with fresh herbs? Parsley and other herbs like mint or cilantro take a salad from 0 to 100. Try adding parsley to this Vegan Creamy Cucumber Salad or in this Wheatberry Chickpea Salad.

2. Mix in a Salad Dressing

Parsley doesn’t have to be the star of the salad show. It can rock a support role too! Try adding finely chopped parsley into your favourite salad dressing to enhance it. Check out our popular roundup of salad dressings. 

3. Make Chimichurri

Chimichurri sauce is a summer staple. Drizzle it over BBQ’d steak, chicken, or burgers for a fresh twist.

Chimichurri

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• Author: Fiona
• Total Time: 15 minutes

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup fresh flat-leaf parsley, finely chopped
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/3 cup olive oil
• 2 tbsp red or white wine vinegar
• 1 tsp salt, or to taste
• Optional: minced fresh chile pepper

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Instructions

Mix all ingredients together and let sit for at least 15 minutes so the flavours mingle. Can refrigerate for up to 2 days.⁣
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• Prep Time: 15 minutes
• Category: sauce

4. Parsley Pesto

Who doesn’t love a good pesto? This pesto recipe is quick to whip up and delicious to boot. Toss it in pasta, slather on a sandwich, or mix it in a wrap. 

Parsley Pesto

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• Author: Fiona

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Ingredients

Scale 1x2x3x

• 2 cloves garlic
• 2 cups Italian parsley, packed
• 1/2 cup Parmesan cheese
• 1/3 cup pine nuts
• 1/2 cup olive oil
• Salt and pepper, to taste

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Instructions

1. Add garlic, parsley, parmesan, pine nuts, and 2 tsp of olive oil to a food processor. Blend in 5-second intervals. 
2. Add remaining olive oil and salt and pepper. Blend until fine, about 30 seconds. Ensure to scrape sides of the food processor with a spatula until everything is well-mixed.
3. Blend until your preferred consistency. Taste and adjust seasonings if needed.
4. Add to pasta, serve on crackers or bread, or add to a jar and store in the fridge. Store for up to 1 week.

4. Quinoa Tabbouleh Salad 

Tabbouleh is often made with bulgur or couscous. For this version we’ve added a delicious boost of plant based protein from quinoa! The perfect salad to add to your meal prep or bring to a potluck. Give it a try:

Quinoa Tabbouleh Salad

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• Total Time: 30 minutes

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Ingredients

Units USM Scale 1x2x3x

• 1 cup quinoa
• 1/4 cup lemon juice
• 2 cups water
• 3 small tomatoes, chopped
• 1 1/2 cups cucumber, seeded & chopped
• 1/4 cup shallots, minced
• 2 medium carrots, chopped
• 6 medium radishes, chopped
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup olive oil

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Instructions

1. In a medium saucepan, stir together the quinoa and water. Bring to a boil, cover and reduce heat to medium-low. Simmer for 15 minutes or until cooked.
2. Fluff with a fork and set aside to cool.
3. In a large bowl, combine all ingredients and mix well. Cool in the refrigerator, serve chilled.

• Prep Time: 15
• Cook Time: 15

How do you make sure no parsley goes to waste?