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.

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Chimichurri

Chimichurri


  • Author: Fiona
  • Total Time: 15 minutes

Ingredients

Units Scale
  • 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

Instructions

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

  • Prep Time: 15 minutes
  • Category: sauce

olive oil sale

 

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. 

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Parsley Pesto


  • Author: Fiona

Ingredients

Scale
  • 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

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:

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Quinoa Tabbouleh Salad


  • Total Time: 30 minutes

Ingredients

Units Scale
  • 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

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?

 

jar of parsley

Outside of her role as a Social Media and Content Coordinator, Carli enjoys exploring the local trails, testing various health food trends, spending time with loved ones, and fawning over any dog she lays eyes on.

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