In a bowl, combine 1/2 cup (1 stick) unsalted butter, room temperature, and 1/2 cup fresh parsley leaves, chopped, with a spoon; season with coarse salt. Serve a pat of butter with steak, chicken, or fish, or stir into pasta. (To store, form into a log with plastic wrap and freeze, up to 1 month.)
Lemon and Parsley Topping
In a small bowl, combine 1/2 cup packed fresh parsley leaves, finely chopped, 2 teaspoons finely grated lemon zest, and 1 garlic clove, minced. Season with coarse salt. Use as a condiment with lamb, veal, or steak.
Chickpea and Parsley Mash
In a bowl, combine 1 can (15.5 ounces) chickpeas, rinsed, drained, and mashed, 3 tablespoons extra-virgin olive oil, 1/4 cup chopped fresh parsley, and 1 tablespoon red-wine vinegar. Season with coarse salt and ground pepper. Serve with crackers or crostini.
Parsley goes with:
- olive oil