Got extra parsley? Avoid food waste with these 5 healthy kitchen hacks that feature parsley!
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It’s Healthy Kitchen Hacks Wednesday – the day we share our favorite time-saving kitchen tricks and cooking shortcuts to help you make healthy and delicious meals.
Now…onto today’s featured Healthy Kitchen Hack:
5 Ways To Use Up Fresh Parsley
Clearly using up fresh herbs is an ongoing struggle in my kitchen.
For our Healthy Kitchen Hacks column in Food & Nutrition Magazine, I recently wrote a Refreshing Herbs article featuring lots of tips to use up fresh and dried herbs. I also made a video on What To Do With Leftover Fresh Herbs for a previous Healthy Kitchen Hacks post.Got leftover parsley? Here are five yummy ways to avoid #foodwaste and use it up! @tspbasil #healthykitchenhacks Click To Tweet
Yet, I still confess to sometimes having that rogue bunch of leftover herbs in my crisper drawer that gets forgotten. Most recently, it was parsley which got me motivated to come up with these 5 ideas – that work for both regular parsley and Italian parsley.
1) Top on Toast – Specifically garlic toast! The easiest way to make garlic toast:
- Toast the bread
- Cut a garlic clove in half and rub the cut half on the toast
- Brush with olive oil and top with chopped parsley
2) Toss Into Eggs – Whisk eggs with a splash of milk and chopped parsley. Scramble or make an omelet. Or try our Mariana Eggs with Parsley in our 30-Minute Mediterranean Diet Cookbook (affiliate link.)
3) Top on Pizza – Make fried parsley and top onto leftover pizza slices:
- Finely parsley (stems too!)
- Heat small saucepan with a little bit of olive oil over medium heat
- Add parsley and fry for 1 – 2 minutes, stirring often
4) Mix Into Grains – Parsley is often mixed into grains in Mediterranean and Middle Eastern dishes like tabbouleh:
- Cook bulgur according to package
- Mix with chopped up parsley (about 1 cup for every 1/2 cup of uncooked grain)
- Add in chopped tomatoes, scallions, garlic, lemon juice, olive oil, salt and pepper
5) Make Pesto – 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! Here are a few of our pesto recipes: