parsley recipes
Here's a collection of parsley recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Parsley and Garlic Bread
Salsa Verde
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Serves 3-4. Makes a great starter or accompaniment to a big bowl of chili con carne or spaghetti bolognaise.
- A few sprigs of fresh parsley, finely chopped
- 2-3 cloves of garlic, minced
- 50 g of butter, slightly softened
- 1 baguette
- salt and pepper to taste
Combine the parsley, garlic, butter and a sprinkle of salt and pepper if desired, and mix very well. with a bread knife (or other serrated knife) slice the baguette diagonally, ¾ of the way through (don’t slice through to the bottom of the bread). Spread the butter mixture between the slices, wrap the baguette in foil, and bake on a tray for 15 minutes or until the bread is browned and the butter is melted.
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Serves 4-6 as a side for meat or fish, you could also fold it through freshly cooked, lightly oiled or buttered pasta.
- 1½–2 cloves of garlic, peeled
- 3 tbsp capers
- 8 small gherkins pickled in sweet vinegar
- 4 anchovy fillets
- 30g flat-leaf parsley, leaves only
- 15g fresh basil, leaves only
- 15g fresh mint, leaves only
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine vinegar
- 8 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper
Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.
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