I love parsley, but whenever I have it, it's usually to much and it goes bad. Here is a simple sauce that uses quite a bit of parsley, from Chez Panisse Vegetables:

Salsa Rustica

2 shallots
2 to 3 tablespoons red wine vinegar
2 tablespoons capers
3 salt packed anchovies
3 hard cooked eggs
1 cup chopped Italian parsley
1/4 cup chopped thyme
1 cup olive oil
salt and pepper

Dice the shallots very fine, cover them with the red wine vinegar in a small bowl, and let them macerate for about 20 minutes.

Rinse the capers and soak them in water for 5 minutes. Drain and chop coarsely.

Rinse the anchovies well, remove their fins and backbones, and chop the fillets fine.

Chop the eggs.

Combine the herbs, anchovies, and the shallots and vinegar with enough olive oil so that the mixture has a saucy consistency.

Season with salt and pepper and more vinegar, if necessary. gently stir in the chopped egg so as not to break up the yolk too much. Spoon over grilled vegetables or over grilled meat or fish.