How quick does parsley grow ? so I had a load of fresh parsley picked fresh from Ted’s herb patch in the garden. I made 3 things with the parsley, then with leftover parsley (yep told you there was loads!) I froze them in ice cubes so I don’t waste any and can use them in pasta or something at a later date.
Here are the 3 easy ways I used my handpicked parsley from the garden.
Parsley & Lemon Hummus
I made enough for me, Andy and Teddy for the week, although it lasted about 2 days ? You will need:-
400g cooked chickpeas
75ml cooked chickpea water
60ml lemon juice
60ml tahini
1/2 tsp fine sea salt
1 1/2 garlic powder
170g fresh parsley
3tsp olive oil
Blend the cooked chickpeas, water, lemon juice and tahini. Continue to scrape the sides of the blender and repeat. Keep doing this until the mixture is smooth. Add the sea salt, garlic and parsley. Continue to blend until the parsley is incorporated. If the mixture is too thick, add water tsp by tsp. Add olive oil last and blend one last time on a slow setting.
Parsley, Lime & Cucumber Infused Water
A great way to stay hydrated and flush out toxins, keeps a couple of days in the fridge.
Chop 1/2 cucumber, 3 sprigs of parsley and 1/2 a lime.
Add to a pitcher of water and store in the fridge for a few hours or overnight.
Parsley & Walnut Pesto
A vegan recipe and a batch made again so I can use for Ted’s tea but also for mine ? You will need:-
2 cups chopped parsley
1/2 cup roughly chopped walnuts
2 cloves garlic
1 tbsp lemon juice
1 tsp salt
1/2 cup olive oil
Combine everything except for the olive oil into your food processor. Blend until smooth. Then slowly add the oil and continue to blend.
Super simple – and the hummus & pesto recipes can be easily made in large batches! If you give any of these a try, let me know!
It’s a comfort to always find pasta in the cupboard … and parsley in the garden.
Alice Waters