More ways to go green
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, Special to The Washington Post
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