If your herb garden (or grocery haul) has left you with mountains of parsley, you’re in luck: this vibrant, versatile herb can transform everything from salads to sauces to main dishes. Parsley’s bright, slightly peppery flavor and fresh aroma make it a kitchen workhorse, able to complement both robust and delicate ingredients. Here are our top recipes to help you put a bounty of parsley to delicious use.
- Chimichurri Sauce
Chimichurri is a classic Argentine condiment that showcases parsley front and center. Finely chop a heaped cup of fresh flat-leaf parsley along with garlic, red-wine vinegar, olive oil, oregano, red-pepper flakes, salt and pepper. Let the sauce rest at room temperature for at least 30 minutes so the flavors marry, then drizzle it over grilled steak, chicken, roasted vegetables or pan-seared fish for an instant flavor boost. - Tabbouleh Salad
Tabbouleh is the ultimate parsley-packed salad. Soak 100 g of fine bulgur in cold water until tender, then drain. Combine the bulgur with three large bunches of finely chopped parsley, a handful of mint, diced tomatoes, cucumbers and finely minced onion. Dress with lemon juice, extra-virgin olive oil, salt and a pinch of ground cumin. Serve chilled as a refreshing side or light lunch. - Parsley Pesto
Give traditional pesto a green makeover by substituting basil with parsley. In a food processor, blend two cups of packed parsley leaves with a handful of toasted pine nuts (or walnuts), two cloves of garlic, 50 g grated Parmesan or pecorino, lemon zest, salt and pepper. Stream in olive oil until you reach a smooth yet slightly textured consistency. Toss the parsley pesto with pasta, spread it on crostini or whisk a spoonful into soups and stews. - Gremolata
Gremolata is a simple condiment of chopped parsley, lemon zest and garlic that brightens rich dishes. Mince one cup of flat-leaf parsley leaves, combine with the finely grated zest of one lemon and one small crushed garlic clove, then season with salt. Sprinkle gremolata over osso buco, braised meats, grilled fish or even creamy polenta to cut through richness and add a pop of freshness. - Herbed Yogurt Marinade
Parsley makes an excellent addition to tangy yogurt marinades for poultry or lamb. Stir a heaped cup of chopped parsley into 250 g plain Greek yogurt along with garlic, lemon juice, ground cumin and smoked paprika. Marinate chicken thighs or lamb kebabs for at least two hours (or overnight) before grilling or roasting. The parsley infuses brightness while the yogurt ensures juicy, tender meat. - Parsley-Lemon Rice
Transform plain rice into a side dish worthy of any dinner table. Cook 200 g basmati rice according to package instructions. Once tender, fluff the rice and stir in the juice of one lemon, a knob of butter or olive oil, salt, pepper and two generous handfuls of chopped parsley. The result is a light, fragrant rice that pairs beautifully with seafood, grilled meats or vegetarian mains. - Creamy Parsley Soup
When you have extra parsley, turn it into a velvety green soup. Sauté diced onion and garlic in butter until soft, then add roughly chopped parsley, a few potatoes for body and enough vegetable or chicken stock to cover. Simmer until the potatoes are tender, then blend until smooth. Stir in cream or coconut milk, season with salt and pepper, and serve with crusty bread for a comforting, nutrient-packed meal. - Parsley-Infused Oil
Homemade parsley oil is a simple way to preserve fresh herb flavor. Blanch a large bunch of parsley leaves in boiling water for 30 seconds, then plunge into ice water. Pat dry, blend with neutral oil (like grapeseed) until smooth, then strain through a fine sieve or cheesecloth. Use the vibrant green oil to finish dishes, drizzle over salads, or brush onto grilled bread or vegetables. - Tabouleh-Style Stuffed Peppers
Combine the flavors of tabbouleh with stuffed peppers for a hearty, parsley-rich vegetarian entree. Hollow out bell peppers and fill them with a mixture of cooked bulgur, chopped parsley, mint, tomatoes, onion, olive oil and lemon juice. Bake at 180 °C for 25–30 minutes until the peppers are tender. Serve hot or at room temperature as a colorful, nutritious main. - Parsley and Garlic Compound Butter
Compound butters are an easy way to elevate simple foods. Soften 100 g unsalted butter and mix in a handful of finely chopped parsley, a crushed garlic clove and a pinch of salt. Roll into a log, wrap in parchment paper, and chill until firm. Slice and melt over steak, fish, steamed vegetables or warm bread for an herby, garlicky finish.
With these ten recipes, you’ll never let a surplus of parsley go to waste. From sauces and soups to salads and sides, parsley’s bright, herbaceous flavor will enliven every dish. Stock up on this versatile green, and watch it transform your cooking from everyday to extraordinary.
