I have an abundance of Parsley from my garden any ideas

A parsley salad is excellent. The restaurant Prune serves one next to their roasted marrow bones, and I've been making it ever since. Simple lemon vinaigrette.

Pistou, gremolata, tabbouleh, pesto, base for soup, garnish. Enjoy!

Mix parsley with lemon, butter,and garlic in a saucepan for a few minutes and then bake it with chicken breasts.

Tabbouleh springs immediately to mind (find a recipe with a high parsley-to-bulghur ratio). Chimmichuri. Pesto, with or without other herbs. Herb salads and whole leaves in mixed-green salad. When parsley puts on its fall growth spurt, I like to make a big batch of gumbo base (dark roux, veg including a couple cups of parsley, stock, seasonings) and freeze in quart containers.

The herb itself freezes well, too, either chopped or whole stems for stocks.

Make parsley pesto and freeze it in ice cube trays. Use it to add to soups, pasta, etc.

Garnish anything and everything.
Make parsley butter.
Freeze it.