Parsley Recipes


Availability: August-November

Storage tips: Refrigerate in a plastic bag. Parsley should last at least a week.

How to eat: Parsley is an herb for all occasions. Chopped parsley can be added to salads, used to top soups or stews, or with meat and fish dishes.

How to preserve:  Freeze:  Raw method: chop it up.  Mix with a little olive oil.  Pack into a ziplock platic bag, squeeze air out, and freeze.  Or stuff into ice cube trays, freeze, and pop out to store in ziplock bags.  Can be used in  cooked applications like soups, stews, etc. as the texture is not exactly the same as it is fresh.

Or dehydrate for later use.

This recipe is so flexible.  You can substitute for whatever you don't have with whatever you do have!  Great idea for preserving greens when you have too many!

  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 1/2 cup basil
  • 3 cups greens!  (Tatsoi summer spinach, regular spinach, kale, bok choy, swiss chard, etc.) 
  • 1-2 cloves garlic, peeled (or two garlic scapes)
  • 1-2 TBLS peeled and chopped fresh ginger

Wash all the herbs and greens.  Blanch the herbs and greens in a pot of boiling water for about 30 seconds. Cool ASAP in a bowl of ice water.  Drain. Blend garlic and ginger until you have a smooth, dark green purée. If it’s too thick, add a little water, about 1 tablespoon at a time. Pour purée into an ice cube tray and freeze.

To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice. Season and serve.

This dip is great with cut up veggies or pita bread.  Yum!

  • 8 ounces block feta, drained (don't use pre-crumbled)
  • ¾ cup Greek yogurt
  • 1 lemon's zest
  • red pepper flakes, to taste
  • 2 TBSP chopped fresh mint
  • 2 TBSP chopped fresh parsley
  • 2 TBSP olive oil, more as needed

Combine the feta, Greek yogurt, lemon zest, and herbs in food processor.  Process and while running, add olive oil through the top opening, until the feta is whipped to a smooth mixture.  Store in a tightly lidded container in fridge. 

Yes, you can make pesto out of more than just basil!  And this bright green pesto is so fresh tasting and delicious on sandwiches, pizza, and pasta!  It's just as easy to make as regular pesto.  

  • 1 garlic clove, chopped (or can use 1-2 garlic scapes)
  • 1 cup parsley, rinsed and chopped
  • 2 teaspoons, mint leaves, minced (optional)
  • Several tablespoons olive oil, as needed
  • 3 tablespoons grated parmesan cheese, or to taste
  • Salt to taste

Add the garlic to the food processor and pulse until finely minced.  Add the parsley and optional mint to the food processor and process until finely chopped. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.  Store in a small, tightly lidded container in the fridge for up to 1 week or freeze.