parsley abundance

[emilywish]

Does anyone have any good tips for using LARGE quantities of delicious, home-grown flat-leaf Italian parsley? I know, you can add it to pretty much everything, but generally in small quantities, whereas my garden produced whole bushes rather than small plants! :eek:
I've chopped and frozen two zip-loc baggies full and given five bunches away, but I'd be grateful for recipes that would use up some more, perhaps parsley-versions of pesto? Thanks in advance for the suggestions!

[uconnjenn]

This is like a pesto with oil, vinegar, garlic etc. that is terrific with grilled meats etc. Go to epicurious.com. I know they have a few recipes that are good.

[schuh]

I thought chimichurri as well. I haven't made it but here's a link to a recipe:
http://www.epicurious.com/recipes/recipe_views/views/107159/

While we're talking parsley, I grew the curly stuff because that's all I could find. I, too, have bushes. What do you guys think about the curly stuff in chimichurri? Is it that different?

[mbrogier]

How about Fatoosh salad?

It is made of toasted pitas, parsley, lemon juice, tomatoes, cucumbers, and a little seasoning. It is really good. I'll find the recipe and post it.

[1MegMeg]

How about tabbouleh? This month's CL has a tabbouleh salad recipe that calls for 1 cup of parsley. :)

[funniegrrl]

There was a thread on this not too long ago: http://community.cookinglight.com/showthread.php?t=79760