Parsley Recipes

Bright and fresh-tasting, parsley is a workhorse of an herb

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.

Grilled Lobster with Garlic-Parsley Butter

Grilled Lobster with Garlic-Parsley Butter

In this perfect summer recipe, lobster is flash-grilled, then poached in its own shell in a pool of melted garlic-parsley butter.Mark Roper
Summer Polenta with Chimichurri and Tomatoes

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 »Farideh Sadeghin
Grilled Octopus with Green Lentils and Romesco

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.Matt Taylor-Gross
Grilled Lamb Chops and Squash with Herb Salad and Sunchokes

Grilled Lamb Chops and Squash with Herb Salad and Sunchokes

Blanching the squash pieces in this dish, adapted from a recipe by chef Dan Moss of Terroir Auburn in Clare Valley, Australia, helps to tenderize their skins and flesh so they're not undercooked when the outside is grilled to perfection. A creamy sunchoke purée and tart herb salad round out the grilled squash and lamb chops.Matt Taylor-Gross

Moroccan Charmoula

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.Marcus Nilsson

Persian Herbed Frittatas with Fenugreek (Kookoo Sabzi)

Persian Herbed Frittatas with Fenugreek (Kookoo Sabzi)
This variant of the classic Iranian frittata-like egg dish has become a popular street food in London. Feel free to add walnuts, barberries, or raisins to make it your own.Farideh Sadeghin

Leaf and Spear

Leaf and Spear, Kale Rum Cocktail
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.Joseph De Leo
Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto

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.Con Poulos
Moroccan Potato Salad

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 »Helen Rosner

Green Goddess Sauce

Green Goddess Sauce
This sauce of herbs in a creamy base is great for dipping veggies in.Todd Coleman
Swordfish Puttanesca

Swordfish Puttanesca

Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.Todd Coleman
Beef Marrow Bones with Fried Parsley

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.Todd Coleman
Falafel

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.Todd Coleman
Fried Curly 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.Todd Coleman
Shrimp and Herb Canapés

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 »Todd Coleman
Grilled Chicken with Red Onion Jam

Grilled Chicken with Red Onion Jam

A thick, sweet red onion jam makes for a great accompaniment to this herbaceous grilled chicken.Helen Rosner
Parsley and Onion Salad

Parsley and Onion Salad

Fresh onions add cool spice to this simple parsley salad.Todd Coleman
Gremolata

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.Romulo Yanes
Cream of Parsley Soup

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.Helen Rosner
Herbed Lemon Quinoa

Herbed Lemon Quinoa

Quinoa, which is botanically a seed and not a grain, is widely accepted as a Passover-friendly starch. In this recipe from cookbook author Leah Koenig, it gets dressed up for the seder table with a mix of sweet sautéed shallots, lemon, and parsley. Get the recipe for Herbed Lemon Quinoa »Cory Baldwin

Date, Parsley, and Sumac Quiche with Crushed Almonds

Date, Parsley, and Sumac Quiche with Crushed Almonds
Dates add a surprising sweetness to a creamy quiche sprinkled with crushed almonds.Yossy Arefi

Fava Bean, Herb, and Pomegranate Fattoush

Fava Bean, Herb, and Pomegranate Fattoush
Fava beans add protein to this take on the Levantine bread salad from Australia-based chef Matt Wilkinson.André Baranowski
Herb Tempura

Herb Tempura

Use as many herbs as possible when making this crispy tempura. They are delicious served before dinner with champagne or a champagne cocktail.Maxime Iattoni
Ham and Parsley Terrine

Ham and Parsley Terrine

This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.Todd Coleman
Tabbouleh

Tabbouleh

Cinnamon and allspice add distinctive flavor to this version of the classic Middle Eastern parsley salad.Penny De Los Santos
Eggplant and Parsley Dip (Melintzanosalata)

Eggplant and Parsley Dip (Melintzanosalata)

Chiles lend heat to this smoky dip from Kea, Greece.Penny De Los Santos
Parsley and Pancetta Salad

Parsley and Pancetta Salad

Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.Todd Coleman
Lebanese Beef Kebabs (Kafta)

Lebanese Beef Kebabs (Kafta)

Sun-dried tomatoes and Aleppo peppers stud these Lebanese kebabs.Todd Coleman
Flounder with Lemon Caper Sauce

Flounder with Lemon Caper Sauce

This version of classic fish à la meunière, adapted from a recipe by chef Stuart Deller of Port Phillip Estate restaurant in Mornington Peninsula, Australia, adds crisp croutons and briny capers to the tangy lemon, parsley, and brown butter sauce.Matt Taylor-Gross