a really tasty option to conserve parsley is making a pesto. as parsley as such is an allrounder, the pesto is as well. you can combine it with baked vegetable, fish or, as i prefer, with everything made of potato like gnocchi or potato cheese soufflé. and it is quite easy to prepare. all you need is a good olive oil, parmesan and to your liking walnut, hazelnut, pine nuts or as i did almonds.

1 bunch of parsley
1 hand full ground almonds
250 ml olive oil
1 good hand full grated parmesan
salt and pepper

just put parsley, almonds and a bit of the olive oil into a kitchen machine or mortar and mix to a smooth paste. finally combine the parmesan and the remaining olive oil and season to taste.