These parsley recipes make the herb the point of the meal, not a last-minute garnish. Choose a crisp salad, a herby sauce, or a grain side dish, then use the rest of the bunch in another recipe later in the week.
Flat-leaf parsley is easy to mince for salads and sauces. Curly leaf parsley works too, especially when chopped finely. For more everyday technique and pairing ideas, see these ways to cook with parsley.
How to use fresh parsley
Wash the leaves just before cooking and dry them well. Tender stems can go into pesto, chimichurri, and tabbouleh. Add the herb near the end of cooking to preserve its bright flavor. Lemon juice, garlic, olive oil, tomatoes, beans, eggs, potatoes, fish, and chicken are all natural companions.
1. Chickpea parsley salad
This simple salad is a useful answer when you have a lot of parsley and need lunch or a side dish quickly. The chickpeas make it filling while cucumber and tomato keep it fresh.
Ingredients
- 1 packed cup chopped parsley
- 1 can chickpeas, drained and rinsed
- 1 cup diced cucumber
- 1 cup chopped tomato
- 1/4 cup finely chopped red onion
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and black pepper
Method
Combine the parsley, chickpeas, cucumber, tomato, and red onion. Whisk the olive oil and lemon juice with salt and pepper, then toss with the salad. Let it stand for 10 minutes before serving.
2. Walnut parsley pesto
Make parsley pesto when a bunch is starting to crowd the refrigerator. Toss it with pasta, spoon it over roasted vegetables, or spread it on a sandwich. It is also an easy plant-based sauce when you skip the cheese.
Ingredients
- 2 packed cups leaves and tender stems
- 1 small garlic clove
- 1/3 cup walnuts
- 1/3 cup finely grated Parmesan, optional
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper
Method
Pulse the greens, garlic, walnuts, and cheese in a food processor. Add the olive oil and lemon juice, then pulse until spoonable. Taste before salting, especially if you use Parmesan.
Parsley is a flexible member of the kitchen garden, but different herbs bring different strengths. This culinary herbs guide is a useful next stop when you want to build a flavor combination around more than one fresh herb.
3. Parsley tabbouleh
Tabbouleh is a classic Middle Eastern salad where a generous amount of parsley matters. Keep the bulgur in the background and let the herb, tomato, lemon, and olive oil carry the dish.
Ingredients
- 1/2 cup fine bulgur
- 1 cup boiling water
- 2 packed cups chopped parsley
- 1/2 cup chopped mint, optional
- 2 diced tomatoes
- 1/4 cup chopped scallion
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- Salt and pepper
Method
Cover the bulgur with boiling water and let it stand until tender. Cool and fluff it, then fold in the parsley, mint, tomatoes, and scallion. Dress with lemon juice and olive oil, season to taste, and serve chilled or at room temperature.
4. Garlicky chimichurri
Chimichurri is a tangy green condiment for grilled steak, chicken, mushrooms, potatoes, or bread. It has more vinegar than pesto and should taste lively rather than heavy.
Ingredients
- 1 cup finely chopped parsley
- 2 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon dried oregano
- Pinch of red pepper flakes
- Salt and pepper
Method
Stir everything together and let it stand for 15 minutes. Taste again before serving, adding a little more vinegar if the sauce needs brightness.
5. Lemon parsley couscous with feta
This is a quick weeknight side dish for roasted vegetables, fish, or chicken. Feta brings a briny note, while walnuts add crunch.
Ingredients
- 1 cup couscous
- 1 cup hot vegetable or chicken broth
- 1 packed cup chopped parsley
- 1/2 cup crumbled feta
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 cup toasted walnuts, optional
- Black pepper
Method
Put the couscous in a bowl, pour over the hot broth, cover, and let stand for five minutes. Fluff with a fork, then fold in the parsley, feta, olive oil, lemon juice, and walnuts.
More ways to use parsley
For a change of pace, make a quick gremolata with lemon zest and garlic, stir chopped leaves into a lentil salad or quinoa, or blend them with tahini for a creamy green dressing. Italian parsley is especially good in a salsa verde, while curly leaf parsley is a sturdy garnish for soups and roasted vegetables.
How to keep the rest of the bunch
Plan a second recipe before you put the herb away. Keep leaves dry and chilled for the next few days, or freeze chopped portions for sauces and cooked dishes. For harvest timing, storage, and longer preservation options, read how to harvest and store parsley.
Frequently asked questions
What can I do with a lot of fresh parsley?
Use a lot of parsley in pesto, tabbouleh, chimichurri, or a bean salad. These are recipes that use the leaves in substantial amounts, so they are more satisfying than relying on garnish alone.
Can you freeze fresh parsley?
Yes. Freeze clean, dry chopped leaves in a small container or in ice cube trays with water or olive oil. Frozen parsley is best for a pasta recipe, soup, or sauce because it will not stay crisp enough for a fresh salad.
Can I substitute cilantro for parsley?
Not always. Cilantro has a much different flavor, so it can change the character of a dish. In a simple salad or green sauce, use another tender herb only if you enjoy its taste.
Make the bunch count
Start with the recipe that fits tonight’s meal, then use the remaining leaves in a different way tomorrow. A green sauce, a grain salad, and a bright side dish give you delicious ways to use one bunch without repeating yourself.
