Following our trip to Brimfield, I spent some time in the kitchen, figuring out something to do with all of our leftover parsley. The great thing about parsley is that it costs almost nothing, it comes in an abundance, and will last a decent amount of time stored in the crisper.

We originally purchased the parsley to make this fantastic salmon recipe for Mother’s Day. A week later, there I was, looking up recipes in Mark Bittman’s How To Cook Everything Vegetarian.

I’ve been trying to cut down on high-fat foods these days, in anticipation of our vacation next month (next month!?!), and this recipe fits the bill as a nice substitute for a sandwich condiment, such as mayonnaise. I modified it slightly by using less olive oil than was called for (4 TBSP instead of 1/2 cup) and two garlic cloves instead of a one-half clove. I think Matthew would have rather I put less garlic, because as he says, I am more “garlic obsessed” than he.

The recipe appears as part of a clam entree in the NY Times, but stands alone in Bittman’s cookbook.

The above photo was unenhanced. That’s the true color of the parsley puree.