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Requested by:

Photo by LadySparkle

Cooking Level: Expert

Living In: West Lafayette, Indiana, USA
LadySparkle is looking for: (5 recommendations)
It is COLD and I'm "cleaning up" my garden today. My parsley did GREAT and still looks good and I have ALOT of it >>>>>

Recommend a recipe

Last updated: Oct. 9, 2012 2:45 pm
Posted: Oct. 9, 2012 8:26 am
 
Recommended Recipe:
Photo of: Pesto

Pesto

Submitted by: ANDERVAL 
The perfect, basic, never-fail recipe for pesto. Nothing more to say. Except, try marinating a butterflied leg of lamb with this before grilling. It 's sensational. 
Recommended by: LadySparkle
Oct. 9, 2012 8:27 am
Could I make pesto with it? I know it wouldn't then be pesto. . .maybe parslo? Would it taste good?
Comments:
linda2d
Oct. 9, 2012 8:40 am
I don't know much about parsley flavor, but I have liked any version of pesto so far, cilantro, red pepper, basil.....and this one creates a new word which is always a favorite for me :)
 
Semigourmet
Oct. 9, 2012 2:21 pm
I have heard of that before ladysparkle. I think the chefs just call it parsley pesto. you might check some recipes out on food network or somewhere else to get a few ideas what will work well with the parsley? You could also chop and and freeze in ice cube trays with either chicken or beef broth. or make a mixture of herbs such as thyme, sage, parsley etc... then after they are frozen pop them out of the ice tray and into a baggie for use later in soups and such.
 
Commented by: Don
Oct. 9, 2012 8:38 am
Hi, yes you can make pesto with parsley. different taste but fine. I've mixed with basil and still tastes great. go for it. cheers.
Comments:
Don
Don
Oct. 9, 2012 8:41 am
Hi, Second, I cut and put in glass/jar etc in water, pour in a some sugar and it'll keep for at least a week or so. change water sugar every 2 days or so. hope helps. cheers.
 
Don
Don
Oct. 9, 2012 8:43 am
Make some salsa verde. SALSA VERDE Ingredients 60ml White Wine Vinegar; 1 small clove Garlic - finely chopped; 20g flat leaf Parsley - finely chopped 10/12 Basil leaves - finely chopped; 2tbsp Spring Onion or sweet White Onion - grated; 3tbsp Capers - drained and rinsed; 1tsp Dijon Mustard 120/125ml Extra Virgin Olive Oil; Salt & freshly ground Black Pepper Preparation In a small bowl, combine the wine vinegar, garlic, onion, capers, mustard, parsley and basil; With a fork, beat in the oil gradually, a little at a time, to avoid separating; Season with salt and pepper - to taste; Set aside at room temperature to marinate for 1 to 2 hours. Note: You can make 1 day in advance and keep at room temperature.
 
LadySparkle
Oct. 9, 2012 8:43 am
Thanks Don! Good to know! :)
 
Commented by: Mike Harvey, daPITA
Oct. 9, 2012 8:40 am
Hi traveler! Great that all of you had a wonderful time! ... I had this at a dinner and it was spread on ciabatta and then warmed. OMG! http://www.foodnetwork.com/recipes/michele-urvater/parsley-pesto-recipe/index.html
Comments:
LadySparkle
Oct. 9, 2012 8:43 am
Thank You!! I have A LOT of parsley! I'm going to try your recipe too Mike. I don't have parm, but I have asiago in the house :). . . off to finish picking it before it wilts like my moon flowers did. . .poor sad things. :) Parslo it is!
 
Mike Harvey, daPITA
Oct. 9, 2012 9:09 am
Asiago, in my opinion, would be superior flavor.
 
Pixie2
Oct. 9, 2012 9:20 am
Lady Sparkle you can freeze it in ice cube trays. I saw on Rachel Ray they froze it in oil so that you have it to add to dishes after. That sounded like a good plan.
 
LadySparkle
Oct. 9, 2012 9:23 am
Thanks Pixie. . .I just picked a big bowl and there is MORE out there. My week will be full of parsley, LOL!!
 
Pixie2
Oct. 9, 2012 9:35 am
lol welcome good luck with the parsley picking.. maybe you need a stall at the local farmers market and sell some of the parsley!! LOL
 
Pixie2
Oct. 9, 2012 9:38 am
http://www.simplycanning.com/freezing-herbs.html
 
Pixie2
Oct. 9, 2012 9:38 am
Method three. Freezing herbs in oil. Another great way to freeze herbs is to make an oil based paste. Chop your herbs. Mix about 1/3 cup of oil with 2 cups of herbs. Olive oil would work well with this. Then freeze in the ice cube trays. Use these cubes as you would the water based herb cubes.
 
LadySparkle
Oct. 9, 2012 10:28 am
Thanks Pixie! I'm glad I have this post to refer to! :)
 
Recommended Recipe:
Photo of: Tabbouleh III

Tabbouleh III

Submitted by: KITKATY 
This salad is light and flavorful and chock full of veggies that you can pull from your garden--tomatoes, cucumbers, and green onions. Add lots of parsley and mint and a nice splash of olive oil and lemon juice and that's it. Chill before serving to bring out the flavors. Serves eight. 
Recommended by: Fyne
Oct. 9, 2012 8:45 am
This type of salad uses a lot of parsley.
Comments:
LadySparkle
Oct. 9, 2012 9:20 am
OoO Thank you! I don't have bulgar but I have quinoa and everything else!
 
Cat Hill
Oct. 9, 2012 10:48 am
wish I had some of that parsley :)
 
Recommended Recipe:
Photo of: Chimichurri Sauce

Chimichurri Sauce

Submitted by: COOKINCOWGIRLS 
Living In: Dallas, Texas, USA
This famous Argentinean sauce is perfect for any grilled foods. My catering customers love this sauce on garlic crostini with grilled flank steak slices. 
Recommended by: HotGrandma
Oct. 9, 2012 11:30 am
I don't know why the picture attached here is a wedding dress cake! I made a chimichurri sauce for a BBQ 2 years but was from a cookbook. Uses a lot of parley. -- Years ago, when learning to cook from scratch, I read about making my own parsley flakes by drying in the oven then rubbing through a sieve. Was the biggest powdered mess! Since I've dried in 170 degree oven (the lowest temp my oven will go), stack loosely in canning jars then crumble into dishes while still cooking.
Comments:
Oct. 9, 2012 2:45 pm
Parsley can be dried in the oven and stored in a jar. Line a cookie sheet with parchment paper and turn the oven on a very low setting. You will be surprised how much it shrinks down once dried.
 
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