Parsley recipes - Our favorite parsley recipes so you can make the most out of your organic parsley

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
Parsley Walnut Pesto

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Parsley and Garlic Bread

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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Salsa Verde

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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Parsley Walnut Pesto

Serves 4.

• 30g flat leaf parsley, roughly chopped
• 50g walnuts, toasted
• 2 garlic cloves, peeled and roughly chopped
• 4 tbsp olive oil
• Sea salt and freshly ground black pepper

Toss all the ingredients (adding a pinch of salt and a grinding of pepper to start with) in a food processor and pulse until well-combined. Taste. Adjust seasoning as needed, and add a touch more oil if it's looking too dry. Pulse again, if you've added anything. Serve or refrigerate and serve within 24 hours.

NOTE: if storing in the fridge, add a splash of oil over the top to help maintain freshness and colour.

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