Parsley is far more than a restaurant garnish. This bright, slightly peppery herb appears in cuisines from the Middle East to Europe to the Americas, and it can be used in everything from salads and sauces to marinades, soups, and even baked goods. Its two common varieties—flat-leaf (Italian) and curly—both work in most recipes, though flat-leaf has a stronger flavor and is easier to chop. Here are 12 genuinely useful ways to cook with parsley, from classic to unexpected.
Ingredients
- 1 large bunch fresh parsley (about 2 cups / 40 g packed leaves), stems removed
- 2 cloves garlic, peeled
- 1/4 cup (30 g) pine nuts or walnuts
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 cup (120 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup (60 ml) water (for pesto, if needed)
Instructions
- Make parsley pesto: In a food processor, combine the parsley, garlic, pine nuts, Parmesan, lemon juice, salt, and pepper. Pulse until coarsely chopped. With the motor running, drizzle in the olive oil and process until smooth. If the pesto is too thick, add water 1 tablespoon at a time. Taste and adjust salt. This makes about 1 cup (240 ml) of pesto.
- Use as a finishing herb: Chop 1/4 cup (15 g) fresh parsley leaves finely. Sprinkle over roasted vegetables, grilled fish, pasta, or scrambled eggs just before serving. The heat of the dish will wilt the parsley slightly, releasing its aroma.
- Make a parsley salad (tabbouleh-style): Finely chop 2 cups (80 g) parsley leaves and mix with 1/2 cup (90 g) fine bulgur, 2 chopped tomatoes, 1/2 cucumber (diced), 1/4 cup (40 g) chopped red onion, 3 tablespoons (45 ml) olive oil, 2 tablespoons (30 ml) lemon juice, and 1/2 teaspoon salt. Let sit 10 minutes before serving.
- Add to soups and stews: Stir in a handful of chopped parsley (about 1/4 cup / 15 g) during the last 5 minutes of cooking lentil soup, minestrone, or chicken stew. It adds freshness without overwhelming the dish.
- Make a compound butter: Mix 1/2 cup (1 stick / 113 g) softened butter with 2 tablespoons (8 g) finely chopped parsley, 1 teaspoon lemon zest, and a pinch of salt. Roll into a log using plastic wrap, chill until firm, then slice onto grilled steak, corn, or bread.
- Use as a green in smoothies: Add a handful of parsley (about 1/2 cup / 20 g) to a green smoothie with apple, spinach, and ginger. It blends well and adds a mild, earthy note.
- Make chimichurri: In a bowl, combine 1 cup (40 g) finely chopped parsley, 1/4 cup (60 ml) red wine vinegar, 1/2 cup (120 ml) olive oil, 4 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, and salt to taste. Let sit at least 15 minutes before serving over grilled meats.
- Add to bread or dough: Mix 1/4 cup (15 g) chopped parsley into a basic pizza dough or focaccia dough before baking. The herb speckles the bread and adds flavor.
- Make a parsley tea (infusion): Steep 1/4 cup (10 g) fresh parsley leaves in 1 cup (240 ml) boiling water for 5 minutes. Strain and drink warm or chilled. This is a simple, caffeine-free herbal infusion.
- Use as a bed for roasting: Spread a layer of parsley stems (from 1 bunch) on a baking sheet, place chicken or fish on top, and roast. The stems add subtle flavor and keep the food from sticking.
- Make a vinaigrette: Blend 1/2 cup (20 g) parsley leaves with 1/4 cup (60 ml) olive oil, 2 tablespoons (30 ml) white wine vinegar, 1 teaspoon Dijon mustard, and salt to taste. Drizzle over salads or roasted vegetables.
- Freeze into ice cubes: Chop parsley finely, pack into ice cube trays, cover with water or olive oil, and freeze. Pop out cubes and add to soups, stews, or sauces as needed.
Tips
- Substitutions: If you don’t have parsley, you can use fresh cilantro (for a different flavor), fresh dill (for fish or potatoes), or a mix of fresh basil and mint (for pesto). Each will change the dish’s character, so choose based on the cuisine.
- Storage: To keep parsley fresh for up to 2 weeks, trim the stems and place the bunch in a glass of water, cover loosely with a plastic bag, and refrigerate. Change the water every 2 days. Alternatively, wrap in a damp paper towel and store in a zip-top bag.
- Common mistake: Using the thick, tough stems in salads or as a garnish. While stems are edible and flavorful, they are fibrous. Use them in stocks, soups, or roasting beds, but chop them very finely if you want to include them in raw dishes.
- Washing and drying: Always wash parsley thoroughly to remove grit, then dry well before using. Wet parsley will make pesto watery and cause vinaigrettes to separate.
Serving Suggestions
Parsley is incredibly versatile. Serve parsley pesto tossed with hot pasta, spread on sandwiches, or dolloped over grilled chicken. Use chimichurri as a sauce for steak, lamb, or roasted mushrooms. The tabbouleh-style salad makes a refreshing side for grilled kebabs or falafel. Compound butter is perfect for a steakhouse-style dinner at home. Parsley tea can be served warm with a slice of lemon or chilled over ice for a refreshing drink.
Variations
- Curly parsley vs. flat-leaf: Curly parsley is milder and often used as a garnish; flat-leaf has more flavor and is better for cooking. You can use either in most recipes, but adjust the amount to taste.
- Parsley root: If you find parsley root (a white root vegetable), peel and chop it, then roast or boil it like a parsnip. It has a celery-parsley flavor.
- Parsley oil: For a vibrant green oil, blanch 1 cup (40 g) parsley leaves in boiling water for 30 seconds, shock in ice water, squeeze dry, then blend with 1/2 cup (120 ml) neutral oil. Strain and use as a drizzle.
- Middle Eastern version: For a more authentic tabbouleh, use more parsley and less bulgur (about 3 cups parsley to 1/2 cup bulgur), and add a pinch of allspice.
Storage and Reheating
Fresh parsley: Store as described in Tips for up to 2 weeks. Parsley pesto: Store in an airtight jar in the refrigerator for up to 5 days, with a thin layer of olive oil on top to prevent browning. Freeze pesto in ice cube trays for up to 3 months. Chimichurri: Refrigerate for up to 1 week; bring to room temperature before serving. Compound butter: Wrap tightly and refrigerate for up to 1 week, or freeze for up to 3 months. Cooked dishes with parsley (soups, stews) keep 3–4 days refrigerated. Reheat soups and stews on the stovetop or microwave until steaming (165°F / 74°C for leftovers). Parsley tea is best fresh but can be refrigerated for up to 2 days; serve cold or reheat gently.
Frequently Asked Questions
Can I use dried parsley instead of fresh? Dried parsley has a much milder flavor and a different texture. Use 1 teaspoon of dried parsley for every 1 tablespoon of fresh, but add it earlier in cooking to allow it to rehydrate. For raw applications like pesto or salad, dried parsley is not a good substitute.
How do I chop parsley without making a mess? Wash and thoroughly dry the parsley. Gather the leaves into a tight ball on the cutting board. Use a sharp chef’s knife and rock it back and forth, keeping the tip on the board, until the leaves are finely chopped. For very fine mince, use a mezzaluna or a food processor (pulse briefly).
Is parsley good for you? Parsley is a leafy green herb that contains vitamins A, C, and K, and it is low in calories. However, we don’t make health claims about any food. It is a flavorful way to add green vegetables to your diet.
Can I eat parsley stems? Yes, they are edible and contain flavor. The stems are more fibrous than the leaves, so chop them finely or use them in stocks, soups, or roasting pans. For salads and garnishes, you may prefer to use only the leaves.
Why does my parsley turn yellow in the fridge? Yellowing usually means the parsley is too wet or too cold. Make sure to dry it well after washing, and store it in the crisper drawer, not the coldest part of the fridge. Also, remove any bruised or damaged leaves before storing.
Can I freeze fresh parsley? Yes. Chop the parsley, pack it into ice cube trays, cover with water or olive oil, and freeze. Once solid, transfer the cubes to a freezer bag. Use them directly in soups, stews, or sauces. The texture will not be suitable for raw dishes.
Related
- Almond Flour Dumplings: Easy Low-Carb Recipe
- Onion Powder to Fresh Onion: Substitution Guide
- Essen Recipes Cabbage: Hearty German-Style Dishes
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).