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.
