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.Print
- ½ cup fresh flat-leaf parsley, finely chopped
- 3 garlic cloves, minced
- 1 tsp dried oregano
- ⅓ cup olive oil
- 2 tbsp red or white wine vinegar
- 1 tsp salt, or to taste
- Optional: minced fresh chile pepper
Mix all ingredients together and let sit for at least 15 minutes so the flavours mingle. Can refrigerate for up to 2 days.
- 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.Print
- 2 cloves garlic
- 2 cups Italian parsley, packed
- ½ cup Parmesan cheese
- ⅓ cup pine nuts
- ½ cup olive oil
- Salt and pepper, to taste
- Add garlic, parsley, parmesan, pine nuts, and 2 tsp of olive oil to a food processor. Blend in 5-second intervals.
- 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.
- Blend until your preferred consistency. Taste and adjust seasonings if needed.
- 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:Print
- 1 cup quinoa
- ¼ cup lemon juice
- 2 cups water
- 3 small tomatoes, chopped
- 1½ cups cucumber, seeded & chopped
- ¼ cup shallots, minced
- 2 medium carrots, chopped
- 6 medium radishes, chopped
- 2 cloves garlic, minced
- ½ cup fresh parsley, chopped
- ¼ cup olive oil
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.
How do you make sure no parsley goes to waste?