Fresh herbs are often an afterthought, thrown onto a plate as an unwanted and unneeded garnish. But they can be so much more than that. Take parsley, for instance. Bright and fresh-tasting, parsley is a workhorse of an herb. We love using it to pep up just about everything: dips and condiments, meat and fish dishes, and pastas and salads. We've rounded up our favorite parsley recipes to show you how this herb can shine.
Parsley's bright flavor is at home in many dips and sauces. Melintzanosalata is smoky Greek eggplant dip studded with parsley, green bell pepper, and jalapeño. For a creamy dip to pair with salmon or a plate or crudités try our green goddess sauce, equal amounts of parsley, tarragon, scallions, and chives mixed with mayonnaise and a little crème fraîche and vinegar.
We find that parsley pairs especially well with seafood. Try pairing meaty swordfish with an Italian puttanesca sauce, briny with anchovies, olives, and capers and bright with parsley and lemon juice. Or try grilling lobster with a garlic-parsley compound butter. The butter melts down into the meat, essentially poaching the lobster in its own shell.
If you're going to use parsley as garnish, try frying it to give it a little crunch. Frying it plain makes for a classic accompaniment to bone marrow. The herb cuts through the richness wonderfully. Batter-frying parsley makes it extra crunchy and satisfying enough to serve as an appetizer on its own.
Find all of these dishes and more in our collection of parsley recipes.
Summer Polenta with Chimichurri and Tomatoes
Chimichurri and a tomato-onion salad are perfect for offsetting the richness of creamy polenta. Get the recipe for Summer Polenta with Chimichurri and Tomatoes »
Grilled Octopus with Green Lentils and Romesco
Smoky romesco sauce brightens burnished, crispy octopus, which is marinated in an herb-packed vinaigrette, in this recipe adapted from chef Dan Moss of Terroir Auburn restaurant in Clare Valley, Australia.
Grilled Lamb Chops and Squash with Herb Salad and Sunchokes
Grilled Lamb Chops and Squash with Herb Salad and Sunchokes
Moroccan Charmoula
Vibrant, verdant, and refreshing, this Moroccan condiment is an exceptional marinade for most meat and seafood and addictive enough to eat with a spoon. Get the recipe for Moroccan Charmoula »
Persian Herbed Frittatas with Fenugreek (Kookoo Sabzi)
Persian Herbed Frittatas with Fenugreek (Kookoo Sabzi)
Leaf and Spear
This green cocktail combines kale-infused rum with a housemade green harissa syrup, which adds sugar for balance and a hint of jalapeño for pop.
Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto
In Emilia-Romagna, chef Carla Rebecchi taught Jenn Louis to make this borlotti bean stew with shell-like gnocchi called pisarei. A fresh herb sauce laced with speck tops it off. Get the recipe for Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto »
Moroccan Potato Salad
Bright and aromatic with plenty of fresh parsley, this potato salad is definitive of Moroccan cuisine. Get the recipe for Moroccan Potato Salad »
Green Goddess Sauce
This sauce of herbs in a creamy base is great for dipping veggies in. Get the recipe for Green Goddess Sauce »
Swordfish Puttanesca
Italy’s puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.
Beef Marrow Bones with Fried Parsley
We love this now-classic dish served at the Blue Ribbon restaurants in New York City, in which the marrow is spread over grilled toast and topped with fried parsley.
Falafel
Any way you make it, there is nothing like falafel’s first bite: the crisp-fried exterior giving way to a creamy center of seasoned mashed beans, garlic, and parsley.
Fried Curly Parsley
Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup.
Shrimp and Herb Canapés
Slices of shrimp make a colorful garnish for delicate canapés spread with a seasoned butter pureed with additional shrimp. Get the recipe for Shrimp and Herb Canapés »
Grilled Chicken with Red Onion Jam
A thick, sweet red onion jam makes for a great accompaniment to this herbaceous grilled chicken.
Gremolata
Raw minced garlic combines with parsley and lemon zest in this vibrant garnish that cuts through the richness of grilled meats and fish, as well as osso buco, a specialty of its birthplace, Milan.
Cream of Parsley Soup
Brilliantly green and vibrantly flavored, this simple soup—garnished with fiery, fresh-grated horseradish—is a perfect first course for a Passover feast, or any early spring meal.
Date, Parsley, and Sumac Quiche with Crushed Almonds
Date, Parsley, and Sumac Quiche with Crushed Almonds
Fava Bean, Herb, and Pomegranate Fattoush
Fava beans add protein to this take on the Levantine bread salad from Australia-based chef Matt Wilkinson. Get the recipe for Fava Bean, Herb, and Pomegranate Fattoush »
Ham and Parsley Terrine
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
Tabbouleh
Cinnamon and allspice add distinctive flavor to this version of the classic Middle Eastern parsley salad.
Eggplant and Parsley Dip (Melintzanosalata)
Chiles lend heat to this smoky dip from Kea, Greece. Get the recipe for Eggplant and Parsley Dip (Melintzanosalata) »
Parsley and Pancetta Salad
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston’s Dolce Vita restaurant.
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