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.