Here are ways to use up what’s left of a bunch of parsley:
Pesto. Replace the basil in your favorite pesto recipe with the same amount of parsley for basil, and use walnuts instead of pine nuts.
Gremolata. Combine 3 tablespoons minced parsley, 1 teaspoon lemon zest and 1 or 2 minced cloves of garlic. Scatter over just-roasted potatoes, steamed sugar snap peas, roasted beets or meats off the grill or out of the roasting pan.
Sandwich filling. Add whole leaves in place of greens, or layer open-faced with radishes or cucumbers and ricotta or cream cheese.
Compound butter. Work finely chopped parsley into softened butter; rub underneath the skin of a chicken, tuck into a baked potato or smear on a baguette then top with radishes or thinly sliced raw asparagus.
Roasted vegetables. Add whole leaves to already-roasting vegetables during the last minutes of cooking.
Parsley hummus. Add parsley, finely minced, to already-prepped hummus, or add straight to the food processor if starting from scratch.
Parsley yogurt. Combine finely chopped parsley, a minced clove of garlic and a pinch of salt with plain yogurt; serve with poached eggs, braised greens, roasted vegetables or grain-based salads.
— Emily Horton