Unsung, underappreciated, overused in underconsidered ways, parsley is a great green, with just a bit of bitterness, but mostly a sweet grassy appeal. My wife and kids out of the house for the day, I found myself provisionless, not having gone to the market, and with just two bunches of parsley, and not much else to eat (there was some stale bread, which i toasted). I roughly chopped the two bunches of parsley, blitzed them with immersion blender and a bit of olive oil (i wish I’d used my regular blender, which would’ve done a quicker, tidier job of it), then mixed it with a few tablespoons jarred mayo, a pinch of salt, a squeeze of lemon juice. I spread it on bread and felt virtuous to be getting my greens.
Later, when the family got home, I roasted fennel, asparagus, leeks, and shrimp and served it all up with the parsley mayo, which (at least) got Desmond to eat 2 and half pieces of asparagus.
Here’s the parsley mayo in recipe form:
2 bunches parsley, roughly chopped
3-5 tablespoons jarred mayo
1 tablespoon olive oil
2 cloves garlic, minced
juice of half a lemon
Blitz the parsley and olive oil in a blender until it’s not so stringy and leafy. Transfer to a bowl, mix in with the mayo, add salt, pepper, garlic, lemon juice, stir.
Serve on sandwiches or even as a pasta sauce on penne.