Tip: You prune parsley a little differently than you do basil. New growth sprouts from the inside of each bunch, so you should chop off stalks around the outer edges, and leave the new growth intact.
Lots of recipes use a little bit of parsley, but I needed something that would use up my bounty. Luckily, the Greeks love parsley. I picked out two different recipes, one completely uncooked and the other stewed.
Maidanosalata - raw parsley dip (slightly adapted from Modern Greek)
*This contains a raw egg, which means you run the risk of getting salmonella. Personally, I think it's a slim chance and I'm fine with it, but if you're pregnant or immune compromised, you might want to pass.
3 slices sourdough bread
1 1/2 bunches of fresh flat leaf parsley, stalks on, chopped
1 medium sized onion, peeled and roughly chopped
2/3 cup olive oil
4 tbsp red wine vinegar
Salt & pepper
:: Place everything except the oil and vinegar in a food processor and pulse until smooth. Slowly pour in the oil and vinegar, while mixing (similar to making an aioli). Season with salt and pepper.
Stewed parsley dip (slightly adapted from The Glorious Foods of Greece)We ate both of these with flatbread. They were so different, but both wonderful. The raw parsley dip has a sharp flavor with just a bit of heat. The stewed parsley dip is mellow and a bit sweet from the cooked onions and tomatoes.
1/2 cup olive oil (I used a little less)
2 medium onions, chopped
8 cups coarsely chopped parsley
1 1/2 cups chopped tomatoes (canned are fine)
Salt & pepper, to taste
:: Heat olive oil in a wide, heavy pot and cook the onions over medium low heat until wilted and translucent, about 8 minutes. Add the parsley and toss to coat. Cook until wilted completely, about 7 minutes. Add tomatoes, season with salt and pepper. Simmer until most of the liquid is absorbed, about 20 minutes. (At this point, I poured it in the food processor and pulsed it a few times, for a slightly smoother texture).