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I would make a parsley pesto without the cheese, and freeze it in portions. When ready to use a portion, that's when the cheese gets added. Great on pasta obviously, but potatoes and green beans as well.
I might make an Italian salsa verde - I think it also freezes well...
https://www.seriouseats.com/italian-salsa-verde-with-parsley-and-capers
I would make a parsley pesto without the cheese, and freeze it in portions. When ready to use a portion, that's when the cheese gets added. Great of paSta obviously, but potatoes and green beans as well.
I might make an Italian salsa verde - I think it also freezes well...
https://www.seriouseats.com/italian-salsa-verde-with-parsley-and-capers
