29 Fresh Parsley Recipes to Sprinkle Into Your Rotation
While delightful as a final flourish, peppery, vegetal parsley has plenty of main-character energy—and these recipes prove it. From zippy sauces and condiments to leafy salads and herb-packed mains, this collection offers plenty of ways to use up a full bunch.
Fresh is best: While some herbs’ dried counterparts are excellent (like oregano and sage), parsley loses much of its character when dehydrated. So read up on how to store parsley to keep as fresh as possible—you’ll want this vibrant herb around as long as possible.
Photo by Chelsie Craig, food styling by Kat Boytsova1/29BA’s Best Tabbouleh
A sharp knife is the secret to making this grain and parsley salad, as you want to chop the herbs finely in short, quick strokes. Don’t bruise them with a blunt blade. While bulgur is traditional, you could swap in quinoa to make it gluten-free.
Photo by Johnny Miller2/29Roasted Cauliflower With Lemon Zest, Parsley, Capers, and Jalapeño
The combination of lemon zest, parsley, capers, and jalapeño becomes an ideal relish to wake up any simply charred or roasted vegetables.
Photo by Travis Rainey, Food Styling by Tiffany Schleigh3/29Herby Green Goddess Potato Salad
For a striking spin on potato salad, add verdant green goddess dressing. If you’re packing it for a picnic, bring a little container of extra herbs and a small bottle of olive oil for a finishing zhuzh.
Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling Gerri Williams4/29Parsnips With Spiced Peanuts and Garlic Yogurt
Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Simon Andrews6/29Late Summer Tomatoes With Fresh Herbs
It’s true that a peak-season tomato needs little else, but if you want to turn a bowl of wedges into a true summer salad, pull in a mighty blend of fresh herbs and a little acid to enhance their flavor.
Photo by Joseph De Leo, Food Styling by Pearl Jones7/29Young Carrots With Spring Onions, Sumac, and Anchovies
An unadorned platter of roasted vegetables feels lackluster on its own. But top it with a herby sauce, punchy anchovies, and garlic-brown-butter croutons, and suddenly your side dish feels like the main event.
Photo by Alex Lau, Food Styling by Andy Baraghani9/29Cabbage Tabbouleh
Give classic tabbouleh a crunchy spin by swapping in cabbage and green chiles for the tomatoes. Packed with fresh mint, parsley, and lemon juice, it’s wholly refreshing. For a salad that eats like a meal, toss in canned chickpeas.
Photo by Joseph De Leo, Food Styling by Drew Aichele11/29Fresh and Puckery Lemon Sauce
You’ll use an entire lemon (zest, juice, pith, and all) to make this puckery condiment, plus a heap of parsley (or mint, or both!). Treat it like a versatile condiment whenever your meal needs a little zip. Add a finishing dollop to poached chicken or grilled salmon, or use it as a marinade for feta.
12/29Blender Chermoula Sauce
Swirl this Moroccan blender sauce into butternut squash soup, slather it on fish fillets before roasting, or use it in any of these seven other chermoula ideas.
Photo by Chelsie Craig14/29Pan-Fried Sardines With Salsa Verde
Purée fistfuls of fresh cilantro and parsley with a splash of lemon juice to make an acidic, saucy backdrop that adds instant glam to pan-fried tinned sardines.
Alex Lau15/29Zhug
This herby hot sauce with coriander, cumin, and serrano chiles is the secret to one of our favorite herby marinated grilled chicken dinners.
Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Rebecca Jurkevich16/29Grains in Herby Buttermilk
Choose your favorite unhulled grains (we like farro or barley) as the bed for this creamy, tangy buttermilk sauce. Three minutes of whisking the yogurt into the sauce mixture might seem excessive, but the effort helps keep it from splitting when you add it to the grains.
Photograph by Elliott Jerome Brown Jr., Prop Styling by Alex Massillon, Food Styling by Emilie Fosnocht17/29Shrimp Scampi Pasta
Photo by Alex Lau, Food Styling by Sue Li19/29Herby Pasta With Garlic and Green Olives
Think aglio e olio, but make it fresh. A heap of chopped parsley invigorates the classic pantry pasta combination.
Tara Donne, food styling by Chelsea Zimmer20/29Linguine With Grilled Tuna, Capers and Parsley
Not all parsley needs to be chopped fine. Big pieces keep this grilled tuna pasta tasting fresh and lively.
Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Alexandra Massillon21/29Gnocchi Piccata
Photo by Elizabeth Coetzee, Food styling by Rebecca Jurkevich24/29Chicken Piccata
This Italian staple is one of our favorite chicken recipes. It pairs a briny, buttery pan sauce with crispy, seared chicken cutlets. Before serving, we bring in fresh flavors with thinly sliced lemon and a shower of flat-leaf parsley.
Photo by Quentin Bacon25/29Roasted Salmon With Green Herbs
A verdant cape of fluffy herbs is the cheat code to an occasion-worthy dinner. This poached salmon in olive oil and wine requires little effort. Made in less than an hour with under 10 ingredients, who said hosting couldn’t be easy?
26/29Seven-Spice Grilled Lamb Chops With Parsley Salad
Marinate lamb chops in a yogurt seasoned with cumin, coriander, and paprika. The yogurt helps lock in moisture and keeps the lamb tender as it cooks. And the tangy parsley salad brings a fresh, peppery boost.
Photo By Alex Lau, Food Styling By Susie Theodorou, Prop Styling By Emily Eisen27/29Skillet Cod, Clams, and Corn With Parsley
