{"id":9177,"date":"2021-03-16T18:42:21","date_gmt":"2021-03-16T22:42:21","guid":{"rendered":"https:\/\/eatrightpa.org\/?p=9177"},"modified":"2021-10-30T04:31:06","modified_gmt":"2021-10-30T04:31:06","slug":"five-ways-to-use-up-extra-parsley","status":"publish","type":"post","link":"http:\/\/www.eatrightpa.org\/blog\/2021\/03\/16\/five-ways-to-use-up-extra-parsley\/","title":{"rendered":"Five Ways to Use Up Extra Parsley"},"content":{"rendered":"<p><strong><span data-preserver-spaces=\"true\">By&nbsp;<\/span><\/strong><a class=\"editor-rtfLink\" href=\"https:\/\/teaspoonofspice.com\/\" target=\"_blank\" rel=\"noopener\"><strong><span data-preserver-spaces=\"true\">Deanna Segrave-Daly, RD<\/span><\/strong><\/a><\/p>\n<p><span data-preserver-spaces=\"true\">Using up fresh herbs has been an ongoing struggle in my kitchen, but I\u2019ve tried to be smarter and more on the ball with cutting back on this type of food waste in the past year. Here are 5 Healthy Kitchen Hacks I\u2019ve come up with for using up fresh parsley \u2013 regular or flat-leaf varietals (but you could easily use many of these tips with other fresh herbs like cilantro, mint, basil, and more):<\/span><\/p>\n<p><strong><span data-preserver-spaces=\"true\">1) Top on Toast<\/span><\/strong><span data-preserver-spaces=\"true\">&nbsp;\u2013 Specifically garlic toast! The easiest way to make garlic toast:&nbsp;<\/span><\/p>\n<ul>\n<li><span data-preserver-spaces=\"true\">Toast the bread.<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">Cut a garlic clove in half and rub the cut half on the toast.<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">Brush with olive oil and top with chopped parsley.<\/span><\/li>\n<\/ul>\n<p><strong><span data-preserver-spaces=\"true\">2) Toss into Eggs<\/span><\/strong><span data-preserver-spaces=\"true\">&nbsp;\u2013 Whisk eggs with a splash of milk and chopped parsley. Scramble or make an omelet.&nbsp;<\/span><\/p>\n<p><strong><span data-preserver-spaces=\"true\">3) Top on Pizza<\/span><\/strong><span data-preserver-spaces=\"true\">&nbsp;\u2013 Make fried parsley and top onto leftover pizza slices:<\/span><\/p>\n<ul>\n<li><span data-preserver-spaces=\"true\">Finely chop parsley (stems, too!).<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">Heat a small saucepan with a little bit of olive oil over medium heat.&nbsp;<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">Add parsley and fry for 1 \u2013 2 minutes, stirring often.<\/span><\/li>\n<\/ul>\n<p><strong><span data-preserver-spaces=\"true\">4) Mix into Grains&nbsp;<\/span><\/strong><span data-preserver-spaces=\"true\">\u2013 Parsley is often mixed into grains in Mediterranean and Middle Eastern dishes like tabbouleh:<\/span><\/p>\n<ul>\n<li><span data-preserver-spaces=\"true\">Cook bulgur according to package.<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">Mix with chopped-up parsley (about 1 cup for every \u00bd cup of uncooked grain).<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">Add chopped tomatoes, scallions, garlic, lemon juice, olive oil, salt, and pepper.<\/span><\/li>\n<\/ul>\n<p><strong><span data-preserver-spaces=\"true\">5) Make Pesto<\/span><\/strong><span data-preserver-spaces=\"true\">&nbsp;\u2013 Instead of basil, swap in parsley in any pesto recipe. And instead of pine nuts, you can use almonds, pistachios, walnuts, pecans, or even peanuts! Try one of these recipes:<\/span><\/p>\n<ul>\n<li><a class=\"editor-rtfLink\" href=\"https:\/\/teaspoonofspice.com\/keep-pesto-green\/\" target=\"_blank\" rel=\"noopener\"><span data-preserver-spaces=\"true\">Keep Pesto Bright Green<\/span><\/a><\/li>\n<li><a class=\"editor-rtfLink\" href=\"https:\/\/teaspoonofspice.com\/penne-with-almond-pesto-eggplant-secret-recipe-club\/\" target=\"_blank\" rel=\"noopener\"><span data-preserver-spaces=\"true\">Penne with Almond Pesto and Eggplant<\/span><\/a><\/li>\n<li><a class=\"editor-rtfLink\" href=\"https:\/\/teaspoonofspice.com\/arugula-pistachio-pesto-bread-holiday-recipe-exchange\/\" target=\"_blank\" rel=\"noopener\"><span data-preserver-spaces=\"true\">Arugula Pesto Bread<\/span><\/a><\/li>\n<\/ul>\n<p><em><span data-preserver-spaces=\"true\">Deanna Segrave-Daly is a food-loving dietitian, food blogger, recipe developer, and virtual cooking class instructor. She is also the co-author of two cookbooks, most recently&nbsp;<\/span><\/em><a class=\"editor-rtfLink\" href=\"https:\/\/teaspoonofspice.com\/easyeveryday-mediterranean-diet-cookbook\/\" target=\"_blank\" rel=\"noopener\"><em><span data-preserver-spaces=\"true\">Easy Everyday Mediterranean Diet Cookbook.<\/span><\/em><\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By&nbsp;Deanna Segrave-Daly, RD Using up fresh herbs has been an ongoing struggle in my kitchen, but I\u2019ve tried to be smarter and more on the ball with cutting back on this type of food waste in the past year. Here are 5 Healthy Kitchen Hacks I\u2019ve come up with for using up fresh parsley \u2013 [&hellip;]<\/p>\n","protected":false},"author":26,"featured_media":10813,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9177","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/posts\/9177","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/users\/26"}],"replies":[{"embeddable":true,"href":"http:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/comments?post=9177"}],"version-history":[{"count":2,"href":"http:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/posts\/9177\/revisions"}],"predecessor-version":[{"id":10814,"href":"http:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/posts\/9177\/revisions\/10814"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/media\/10813"}],"wp:attachment":[{"href":"http:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/media?parent=9177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/categories?post=9177"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/tags?post=9177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}