Recipes
Parsley
Parsley Info: Will keep quite nicely in a bag in the fridge, or put it in a small vase of water on the counter after trimming the stem ends. Not just for garnishes! Fresh parsley has a fantastic flavor. Use it generously in salads, Italian cooking, even on sandwiches....it'll liven up the flavor like you wouldn't believe.
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Parsley Shrimp Pasta, Salmon with Parsley-Tomato Sauce, Sun Dried Tomato-Walnut Pesto, Parsley and Toasted Almond Salsa, Tabbouleh, Potato-Parsely Bisque, Chickpea Garlic and Parsley Dip, Salsa Verde
Parsley shrimp pasta
1 large bunch Italian parsley leaves
1 c walnuts, toasted, divided
4 cloves garlic, divided
1 1/2 tsp grated lemon peel
1/2 c olive oil
Salt and pepper to taste
1 lb pasta twists
2 Tbsp butter
1 1/4 lbs medium shrimp, peeled, deveined
1/4 c fresh lemon juice
8 oz cherry tomatoes, halved
In a food processor or mortar, chop parsley, 3/4 c walnuts, 3 garlic cloves and lemon peel. Add olive oil, salt and pepper; blend until coarse paste forms.
Cook pasta according to package directions.
Mince remaining garlic. Add minced garlic to butter melted in skillet; sauté 30 seconds. Add shrimp; sauté 2 minutes. Add lemon juice; simmer until shrimp are opaque, about 2 minutes.
Toss parsley sauce with pasta. Add shrimp mixture and tomatoes. Top with 1/4 c walnuts.
Salmon with parsley-tomato sauce
1 lb plum tomatoes, seeded and chopped
1/2 c lightly packed chopped fresh parsley
1/2 c olive oil, plus more for brushing
1 shallot, chopped
1 1/2 Tbsp fresh lemon juice
1 Tbsp drained capers
Salt and black pepper, to taste
4 (6-oz) salmon fillets
Lemon wedges
Combine tomatoes, parsley, oil, shallot, lemon juice and capers in medium bowl. Season with salt and pepper and set aside.
Brush salmon with oil and season with salt and pepper. Broil or grill without turning until just cooked through, about 4 minutes.
Spoon tomato mixture over salmon on warm platter. Garnish with lemon wedges and serve.
Variations: Substitute arugula or basil for parsley
Sun-Dried Tomato Walnut Pesto
1-1/2 ounces sun-dried tomato halves
2 cups boiling water
1 bunch Italian Parsley leaves, washed
1/2 cup toasted walnuts or pine nuts
5 T extra-virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons balsamic vinegar
1 stalk green garlic, trimmed like you would a leek or green onion, chopped (or 1 chopped garlic clove)
1/2 teaspoon red chile flakes, optional
S & P to taste
In a medium-sized heat-proof bowl, combine the tomatoes and boiling water. Let stand until the tomatoes are plump and fairly tender, about 15 minutes. Reserve 3 tablespoons of the tomato soaking water, then drain the tomatoes and chop them coarsely. In a food processor, combine the tomatoes, basil, walnuts, olive oil, reserved tomato water, red wine vinegar, balsamic vinegar, garlic, chile paste, a generous grinding of pepper and salt. Process in short bursts, stopping several times to scrape down the sides of the work bowl. The mixture should be evenly chopped but chunky. Serve over pasta or as an appetizer dip or spread.
Parsley and Toasted Almond Salsa
1 shallot
2 to 3 tablespoons red wine vinegar
salt
1 1/2 tablespoons capers
2 salt packed anchovies
1 cup finely chopped Italian parsley
2 tablespoons chopped chervil
3/4 cup olive oil
1/2 cup toasted almonds
Dice the shallot fine and cover with the red wine vinegar. Add a good pinch of salt and let macerate for 20 minutes.
Meanwhile, rinse the capers and soak them for 5 minutes. Drain and chop coarsely. Rinse the anchovies, remove their fins and backbones, and chop the fillets. Mix together the chopped herbs, capers, anchovies, and the shallots and vinegar. Add enough olive oil to reach a saucy consistency. Chop the almonds very fine and add to the salsa. Serve drizzled over seared tuna, grilled polenta, grilled vegetables, or with crackers.
Tabbouleh
Combine in a large bowl:
1 cup medium bulgur
2 cups boiling water
Cover and let stand for 30 minutes. Drain in a sieve, pressing with the back of a large spoon to remove the excess moisture, and return to the bowl.
Add:
4 large ripe tomatoes, finely chopped
1 cup chopped parsley sprigs
1 cup chopped soup celery
1 cup packed mint sprigs, chopped
1 bunch scallions, finely chopped
1 medium onion, finely chopped
Stir in:
1/2 t allspice, optional
1/2 t salt
1/4 t black pepper
Whisk together:
1/3 C fresh lemon juice
1/3 C olive oil (extra virgin)
add to the bulgur and toss to coat. Serve at room temperature
Potato Parsley Bisque
1 c Raw almonds or cashews
5 c Vegetable stock or bouillon
1 lb Red-skinned potatoes, unpeeled, cut into 1/2-inch cubes
2 md Leeks; sliced (thoroughly washed)
1 c Finely chopped fresh parsley
1 ts Freshly squeezed lemon juice
1 ts Fine sea salt
1/4 ts Freshly ground black pepper
Blanch the almonds in boiling water for 30 seconds. Drain, and plunge almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins.
Put the blanched almonds and 1 cup of the vegetable stock in a blender, and blend until smooth, about 1 minute.
In a large pot, combine the potatoes, leeks, and the remaining 4 cups vegetable stock and bring to a simmer over medium heat. Cover and boil until the potatoes are tender, about 10 to 15 minutes.
Stir the blanched almond mixture, parsely, lemon juice, salt, and pepper into the soup. Bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Transfer the soup to a food processor and process, in batches if necessary, until smooth.
Serve immediately.
Chick pea, garlic, and parsley dip
19-ounce can chick-peas, rinsed and drained (about 2 cups)
2 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
1/2 cup packed fresh parsley leaves, washed well and spun dry
1/4 cup water
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Accompaniment: toasted pita wedges or toasted French bread slices
In a food processor blend all ingredients except oil until smooth. With motor
running add oil in a slow stream. Season dip with salt. Serve dip with toasts.
Makes about 2 cups.
Salsa Verde
3 cups chopped fresh parsley
2 cups extra-virgin olive oil
1 cup chopped green onion tops
3/4 cup drained capers, chopped
1/2 cup fresh lemon juice
3 tablespoons minced garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
Mix ingredients in large bowl. Season with salt and pepper.