20+ Delicious Ways to Use Up a Bunch of Parsley

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Harlem Caviar-Black Eyed Pea Salad

It’s easy to think of parsley as a garnish to sprinkle over dinner or decorate a serving plate or cheese board, but it’s such a versatile herb. Treat it like any other leafy green and use it as a salad base — or mix it in with other lettuces to add a punch of flavor. You can also blitz it into a sauce, like chimichurri or pesto, stir it into a grain or bean salad, or throw it into a frittata. Another plus for parsley: When stored properly (with the ends trimmed and in a glass of water in the fridge or wrapped in a damp paper towel and placed in a plastic bag), it will last for close to two weeks.

Honestly, parsley has become one of my favorite herbs and I think it’s time to give this “garnish” its due. I’ve put together 23 of my favorite parsley recipes which are a great reason to buy a bunch of two of parsley and a delicious way to use up that bunch you have sitting in your refrigerator.

Harlem Caviar: Black-Eyed Pea Salad

Jenné Claiborne’s Harlem Caviar celebrates black-eyed peas in all of their glory. This bright, delicious dish comes together in just 15 minutes.

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Sabzi Polo (Persian Herbed Rice Pilaf)

Sabzi polo is a cherished Persian rice dish that celebrates fresh herbs and the art of making fluffy rice with a crispy base called tahdig, all of which are signature elements of Persian cuisine.

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Garlic-Swirl Rolls

This recipe is everything I love about garlic knots, reimagined into savory bread spirals.

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Slow-Roasted Salmon with Chimichurri

This version of chimichurri, made with fresh parsley and oregano, is a perfect light, bright partner to balance the richness of the salmon.

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Spaghetti with Corn & Parsley Pesto

Pasta tossed with herby pesto is an essential supper staple, but basil isn’t the only way to bring this ultra-fresh sauce to the table. Here, parsley steps in for a pesto with a more peppery bite. It gets some balance from a scattering of corn (feel free to use frozen!).

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Zucchini Noodles with Parsley-Pistachio Pesto

Add this no-cook recipe to your meal plan when you’re in need of an easy, low-carb supper. Parsley and pistachios replace the classic pesto combination of basil and pine nuts for a fresh and vibrant sauce.

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Dorie Greenspan’s Ricotta Spoonable

This herb-packed ricotta has so many great uses: Enjoy it as a dip, slather it on toast, toss it with pasta, or simply eat it with a spoon.

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Gremolata

Part condiment and part garnish, gremolata is a simple yet flavor-packed blend of chopped parsley, garlic, and lemon zest. It’s bright and fresh with a zippy kick, and makes a nice finishing touch for chicken, meat, and fish.

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Quinoa Tabbouleh

Anytime I have a bunch of parsley to use up, tabbouleh is always one of the first things I think of. This riff on the classic swaps bulgur for quinoa, then mixes in a ton of fresh parsley, tomatoes, and lemon juice.

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Persian Herb Frittata (Kuku Sabzi)

Yes, this will satisfy your craving for eggs, but if we’re being honest, fresh parsley, cilantro, chives, and dill are the stars of this recipe. If you don’t have all of these herbs, go ahead and double down on parsley instead.

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Syrian Herb and Meat Latkes (Ijeh B’Lahmeh)

You won’t find potatoes in these latkes. Instead, this version is packed with ground meat (your choice of beef or lamb) and lots of fresh herbs. Add them to a grain bowl or salad, or slip them into a pita for lunch or dinner.

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Couscous Salad with Cucumber, Red Onion & Herbs

This salad bears some resemblance to tabbouleh, but it calls for couscous instead of bulgur. Cucumbers and red onion bring crunch, while crumbled feta brings an irresistible creaminess. You can count on the parsley to play center stage, too!

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Chimichurri Sauce

Chimichurri is a piquant sauce of fresh herbs (traditionally parsley, cilantro, and basil), vinegar, and olive oil from Argentina. It’s often served with grilled skirt steak, and also makes a great companion to grilled chicken, a quick and flavorful sauce for tacos, or a marinade for meat or tofu.

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Green Goddess Dressing

This herby creamy green goddess dressing can be used to dress lettuce or as a dip for veggie. We go classic, including anchovies and Greek yogurt.

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Kelli Foster

Senior Contributing Food Editor

Kelli is a Senior Contributing Food Editor for Kitchn. She’s a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.

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