10 Ways to Use Parsley

Bring a little green into your world with some of our favorite parsley recipes

Unlike its folk song companions -- sage, rosemary and thyme -- parsley has been stuck with the unfortunate stereotype of a mere garnish rather than a flavor-packed herb in its own right. And that’s a shame, because it’s got antioxidants and chemoprotective nutrients out the wazoo -- it’s not only an anti-aging herb, but it protects against environmental carcinogens too! Parsley’s also a perennial that grows easily in both sun and shade; plant it once then make the most of your crop with these creative recipes.

Garlic Bread
Put that powdered seasoning away and treat everyone to the freshest, punchiest garlic bread on the planet with real chopped garlic and copious parsley.

With a longer growing season and a hardier temperament than basil, parsley is an ideal base for throw-together pesto sauce. Mix it up with sundried tomatoes for a salty Mediterranean spin.

This traditional Argentine steak sauce uses parsley as the spotlight ingredient in a simple, garlic-infused condiment. It’s easy to chop up, lasts forever in the fridge and tastes incredible on everything from beef to cod to carrots.

This classic Middle Eastern salad brings bulgur, herbs and tomatoes together for a sprightly yet cooling summer salad. Any whole grain, such as quinoa or millet, will make for an equally satisfying meal.

Pairing parsley with feta cheese and fresh mint, if you’ve got it, gives you a Greek-inflected meatball that tastes great without any supporting sauces.

Compound Butter
A quick zip in the food processor brings together parsley, lemon and mushrooms for a savory spreadable butter that’s just as indulgent on a piece of baguette as it is on chicken or salmon.

Broccoli and parsley simmer together in this recipe for a vibrantly green soup that’s warming and healing. Sub in cauliflower, leeks or potatoes to make the recipe your own.

Herb Salad
Not enough lettuce in the fridge? Do as the French do and make an herb salad with the greenery you’ve got on hand. A simple vinaigrette and a few slices of shallots bring it all together.

Served cold as a salad or hot with a little butter, parsley and potatoes are a timeless combo. Get the smallest, most tender potatoes you can find for the most delicate flavor.

A can of chickpeas, a clove of garlic, a squeeze of lemon -- and a big handful of parsley -- is all you need for a party dip or quick snack that stores well in the fridge.

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