Parsley

I was supposed to buy cilantro but instead I picked up huge fucking bush of parsley by accident.
Now I need to use this before it goes bad, prefer anything I can freeze cause I have enough food for few days already.
I'm gonna make big batch of meatballs and was thinking of doing some mushroom pasta as well as it's the season but aside from that, what should I use this on?

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If youre not tired of pasta you could make pasta aglio e olio as it uses a fair share of Parsley and its tasty as fuck
Otherwise a roasted sweet potato tastes awesome with parsley and almost every other shit you would add to a baked potato.

>If youre not tired of pasta you could make pasta aglio e olio as it uses a fair share
Well not really but like I said, it's mushroom season and I'd rather eat that cause it's the dankest shit ever, still don't wanna eat it for the next 2 weeks every day.
>Otherwise a roasted sweet potato tastes awesome with parsley and almost every other shit you would add to a baked potato.
I was actually thinking of doing roast potatoes with some sorta parsley sauce, maybe aioli with parsley or something.

literally anything you can use greens on. also, why don't you just chop it, put it in a bag and freeze the parsley itself? then add to soups, salads, pasta, whatever... that's what I do.

>why don't you just chop it, put it in a bag and freeze the parsley itself?
That's my plan B but it doesn't taste as good that way I feel, if you cook it in the food before freezing the end product is usually better in my opinion.

i fucking love parsley, i can eat bundles of it.
just do that.

eh, didn't notice it tasting different from freshly cut, but then again, I only freeze the greens and not ready meals to reheat. and since I don't dry it first and mix it in the hot food, it's just as good (as good as marketbought parsley is ever goint to get, that is. wish my grandparents were still around, there's nothing as good as nostalgia-powered food made by grandpa)

Make a parsley paste the same way you would with basil.

If you don't have a mortar, then use a food processor.

Traditional recipe:
Parsley / Basil, garlic, parmigiano and pecorino cheese, pine nuts, olive oil, salt and pepper to taste.

Crush the parsley / basil in a mortar, add garlic and crush, add nuts and crush, add shredded cheese and crush, add olive oil as needed to facilitate mixing and then add until you achieve the desired consistency. Salt and pepper to taste. You can sub any variety of nut that you want, and almonds, pecans, walnut and even peanuts work great. Just don't use d's.

You can make variations of this recipe, and it will be delicious as a condiment for pasta, proteins, or a spread for bread. If you use a food processor, pulse lightly so you don't heat up the blades which can effect the taste of the green parsley / basil.

For a bare bones minimum paste, all you need is: parsley, garlic, salt, pepper, olive oil. Saute your garlic in olive oil until nice and golden brown, then add to your parsley and mix, add oil, and season with salt and pepper.

Make Italian meatballs. 2 parts ground pork, one part ground beef. Egg and breadcrumbs. Season them with salt, pepper, garlic, and that parsley. If you put oregano in there, so help me God, I will tell you that you're a shitty cook who uses too many seasonings.

I like to put a ton of it chopped in zukini cream soup