cooking.nytimes.com
Parsley Hummus Recipe
I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin
chickpeas, garlic, parsley leaves, lemon juice, olive oil, sesame tahini
www.chowhound.com
Basil-Parsley Pesto Recipe
This pesto recipe, made from basil, parsley, pine nuts, Parmesan, garlic, and olive oil, is delicious over pasta, fish, meats, fresh cheese, you name it.
pine nuts, salt plus, black pepper, garlic, basil leaves, italian parsley, olive oil, parmesan cheese
www.delish.com
Miso Clam Chowder with Parsley Oil
A small amount of savory white miso paste gives New Englandstyle clam chowder a Japanese accent. Parsley oil adds flavor.
dry white wine, butter, bacon, onion, garlic, celery ribs, thyme, bay leaves, white miso, half and half, yukon gold, parsley leaves, canola oil
