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

a generous splash of extra-virgin olive oil
4 small zucchini, sliced 1/8 inch thick
1 large shallot, chopped
3 medium cloves of garlic, chopped
a sprig of thyme, just the tiny leaves
a few pinches of fine grain sea salt
8 ounces whole wheat penne pasta

3-4 handfuls of green beans and/or yellow wax beans, washed and tops and tails trimmed

Summer Squash Soup

1 tablespoon olive oil or butter
1 red onion (6 oz.), thinly sliced
2 carrots (1/2 lb. total), peeled and thinly sliced
1 clove garlic, pressed or minced
1/4 cup dry white wine
4 cups fat-skimmed chicken or vegetable broth
1/2 cup dry vermouth
6 cups (1 3/4 lb.) chopped zucchini, crookneck, or pattypan squash (use 1 or several kinds)
Salt and pepper

Warm Potato and Green Bean Salad with Summer Savory

8 ounces green beans, rinsed and ends snapped off
1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
2 T minced shallots
2 T white wine vinegar
1/4 cup olive oil
2 T summer savory leaves, chopped
Salt and fresh-ground pepper

From Chez Panisse Desserts

1/2 cup walnuts
7/8 cup flour
1/3 cup brown sugar
4 tsp granulated sugar
1/8 tsp cinnamon
1/3 cup softened salted butter
1 1/2 to 2 pounds rhubarb
1/2 pint ripe strawberries, washed, hulled, and sliced
3/4 sugar
3 tbs flour

Toast the walnuts in a preheated 375 degree oven for 4-6 minutes, or until they smell nutty, then cool them. Chop into coarse 1/4 inch chunks - if they are larger they will stick out of the topping and burn.