Parsley is far more than a garnish. This bright, herbaceous green brings freshness, color, and a subtle peppery bite to everything from salads and sauces to roasted meats and grain bowls. Its two main varieties—flat-leaf (Italian) and curly—both work in the recipes below, but flat-leaf has more flavor and is easier to chop. Below are 12 reliable ways to use parsley in everyday cooking, from classic combinations to unexpected ones.
Ingredients
- 1 large bunch flat-leaf parsley (about 2 cups / 40 g chopped leaves)
- 2 cloves garlic, minced
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- Optional: 1/4 cup (25 g) grated Parmesan cheese
Instructions
- Wash the parsley thoroughly and dry it well. Strip the leaves from the thick stems; reserve the tender upper stems for stocks or soups if you like. Finely chop the leaves (you should have about 2 cups / 40 g).
- In a small bowl, combine the chopped parsley, minced garlic, olive oil, lemon juice, salt, and pepper. Stir well. If using Parmesan, fold it in now. This is your master parsley sauce—use it immediately or refrigerate for up to 2 days.
- To make a parsley salad (tabbouleh-style), add 1 cup (180 g) cooked bulgur or quinoa, 1 diced tomato, and 1/2 diced cucumber to the sauce. Toss and let sit for 10 minutes so the grains absorb the dressing.
- To make parsley pesto, pulse the parsley, garlic, 1/4 cup (30 g) pine nuts or walnuts, and Parmesan in a food processor. With the motor running, stream in 1/3 cup (80 ml) olive oil until smooth. Season to taste.
- For a quick parsley butter, beat 1/2 cup (1 stick / 113 g) softened unsalted butter with 2 tbsp (8 g) chopped parsley, 1 tsp lemon zest, and a pinch of salt. Roll in plastic wrap and chill until firm.
- To use parsley as a finishing herb, sprinkle 1–2 tbsp (4–8 g) chopped parsley over roasted vegetables, grilled fish, or pasta just before serving. The heat will wilt it slightly but keep its color.
- For a parsley-crusted fish or chicken, mix 1/2 cup (20 g) chopped parsley with 1/2 cup (50 g) breadcrumbs, 2 tbsp (30 ml) olive oil, and 1 minced garlic clove. Press onto the protein and bake until the internal temperature reaches 145°F (63°C) for fish or 165°F (74°C) for chicken (USDA FSIS safe minimum).
- Add a handful of parsley leaves (about 1 cup / 20 g) to green smoothies or juices for a fresh, slightly peppery note. It pairs well with apple, cucumber, and spinach.
- Stir 1/4 cup (10 g) chopped parsley into cooked rice, couscous, or lentils along with a knob of butter and a pinch of salt. The parsley brightens the starch without overpowering it.
- Make a parsley vinaigrette by whisking 1/4 cup (60 ml) red wine vinegar, 1/2 cup (120 ml) olive oil, 2 tbsp (8 g) chopped parsley, 1 tsp Dijon mustard, and salt/pepper. Drizzle over salads or roasted vegetables.
- Use parsley as a bed for serving: spread a layer of fresh parsley leaves on a platter, then arrange grilled meats, fish, or roasted vegetables on top. The herbs release a gentle aroma and look beautiful.
- Add parsley to soups and stews in the last 5 minutes of cooking. Add 1/2 cup (20 g) chopped parsley to a pot of minestrone, lentil soup, or chicken noodle soup. This preserves its flavor and color.
Tips
- Substitutions: If you don’t have flat-leaf parsley, use curly parsley (it’s milder) or substitute fresh cilantro for a different flavor profile. Dried parsley is not a good substitute for fresh in salads or sauces; use it only in cooked dishes and reduce the amount by half.
- Storage: Store fresh parsley upright in a glass of water, covered loosely with a plastic bag, in the refrigerator for up to 1 week. Or wrap in a damp paper towel and place in a sealed container. Do not wash until ready to use—moisture promotes spoilage.
- Common mistake: Adding parsley too early in cooking. Long cooking destroys its bright flavor and turns it dull. Add it at the end or use it raw for maximum impact.
- Don’t discard stems: The thick stems are tough to eat raw but add flavor to stocks, soups, and braises. Tie them in a bundle or chop finely and cook them with aromatics.
Serving Suggestions
Serve the parsley sauce (step 2) over grilled chicken, roasted salmon, or steamed new potatoes. The parsley salad (step 3) makes a light lunch or a side for lamb or falafel. Parsley pesto is excellent tossed with pasta, spread on sandwiches, or dolloped over eggs. Parsley butter is perfect on a grilled steak or a baked potato.
Variations
- Parsley Chimichurri: Add 1 tsp dried oregano, 1/2 tsp red pepper flakes, and 2 tbsp (30 ml) red wine vinegar to the master sauce. Use on grilled meats.
- Parsley Gremolata: Mix 1/2 cup (20 g) chopped parsley, 2 tsp lemon zest, and 1 minced garlic clove. Sprinkle over osso buco, roasted vegetables, or soups.
- Parsley Yogurt Dip: Stir 1/2 cup (20 g) chopped parsley into 1 cup (240 g) Greek yogurt with 1 tbsp (15 ml) olive oil and 1/2 tsp ground cumin. Serve with pita or crudités.
- Parsley Oil: Blanch 1 cup (40 g) parsley in boiling water for 30 seconds, then shock in ice water. Blend with 1/2 cup (120 ml) olive oil and strain. Drizzle over soups or fish.
Storage and Reheating
Fresh parsley keeps in the refrigerator for up to 1 week when stored properly (see Tips). Chopped parsley can be frozen in an airtight container or ice cube tray with a little water or oil for up to 3 months—use directly in cooked dishes without thawing. The parsley sauce (step 2) will keep refrigerated for up to 2 days; stir before using. Parsley pesto can be refrigerated for up to 5 days with a thin layer of olive oil on top to prevent browning, or frozen for up to 3 months. Parsley butter freezes well for up to 3 months; slice off what you need. Reheat cooked dishes containing parsley gently—overheating will make the parsley taste bitter. For soups or stews, reheat on the stovetop until steaming (165°F / 74°C for leftovers).
Frequently Asked Questions
Can I use dried parsley instead of fresh? Dried parsley has a much milder flavor and a different texture. Use about 1 teaspoon of dried parsley for every 1 tablespoon of fresh, but add it early in cooking so it rehydrates. For raw applications like salads or pesto, dried parsley won’t work well.
How do I keep chopped parsley from turning brown? Chop parsley just before using. If you must chop ahead, store it in a bowl covered with a damp paper towel and use within a few hours. Adding lemon juice or olive oil also slows oxidation.
Is parsley good for you? Parsley is rich in vitamins A, C, and K, and contains antioxidants. However, this article is about cooking, not health claims—enjoy it as part of a varied diet.
Can I eat parsley stems? Yes, but they are fibrous and chewy. Use the thin stems in stocks or finely chop them for cooking. The thick stems are best reserved for flavoring soups and braises, then removed before serving.
What is the difference between flat-leaf and curly parsley? Flat-leaf (Italian) parsley has a stronger, more peppery flavor and is easier to chop. Curly parsley is milder and often used as a garnish. You can use them interchangeably in most recipes, but adjust the amount to taste.
How much parsley should I use in a recipe? As a general rule, use 1–2 tablespoons (4–8 g) chopped parsley per serving as a finishing herb. For salads, use up to 1 cup (40 g) per serving. Start with less and add more to taste.
Related
- Is Cinnamon Safe for Dogs? Vet Facts
- Is Onion Powder a Spice? Facts & Uses
- Is Onion Powder Low FODMAP? Facts & Swaps
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).