Here are all the best parsley recipes for using up a bunch of this fresh herb! It adds an herby brightness, perfect for salads and main dishes.

Parsley recipes

Got parsley to use up? We’ve got recipes! Parsley is a beautiful herb with a bright, herbaceous flavor. It’s often used in Mediterranean cuisine and has a vibrant, dark green color. Used excessively it can be strong or overpowering. But use it correctly and it adds freshness to all your dishes. And there’s nothing that doesn’t look better with a sprinkling of this bright green chopped herb!

Here are all the best parsley recipes to use up a bunch! Try chimichurri, a tangy garlicky green sauce that goes on anything, or mix up the entire bunch into tabbouleh, a fresh and healthy Mediterranean salad. Try it sprinkled on salads, or use it to make main dishes like stuffed peppers and baked shrimp. Keep reading for the recipes…and a bit more about parsley types.

And now…the best parsley recipes to try!

Types of parsley

There are two main types of parsley you can find at the store! Here’s the breakdown on which to buy:

  • Italian parsley or flat leaf parsley: All the recipes in this list should be made with Italian or flat leaf parsley. It has flat, dark green leaves and is the most commonly used parsley in cooking.
  • Curly parsley: Avoid this type of parsley for cooking! It has very curly leaves, and is only used for decoration or presentation when serving foods.
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Parsley Chimichurri

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup 1x


This chimichurri recipe is full of bright, garlicky flavor! This classic Argentinian sauce is ideal with steak, fish, vegetables and more.


  • ¼ cup water
  • 1 teaspoon kosher salt
  • 6 garlic cloves, minced
  • ¾ cup very finely chopped Italian parsley (1 bunch)
  • ½ cup finely chopped loosely-packed fresh oregano leaves*
  • ½ teaspoon red pepper flakes, plus more to taste
  • 3 tablespoons red wine vinegar
  • ½ cup olive oil


  1. Combine water and kosher salt in a small saucepan and heat until dissolved. Remove from heat and allow to cool.
  2. In a large bowl, stir together the minced garlic, finely chopped Italian parsley, finely chopped oregano and red pepper flakes. Whisk in red wine vinegar, followed by olive oil and then the salt water. Taste and add additional red pepper flakes if desired. Serve immediately. Store refrigerated for 2 to 3 weeks.


*Or substitute ¼ cup more Italian parsley and use ½ teaspoon dried oregano.

Recipe inspired by Francis Mallman in Seven Fires: Grilling the Argentine Way.

  • Category: Sauce
  • Method: Blended
  • Cuisine: Argentinian
  • Diet: Vegan

Keywords: Parsley recipes

More herb recipes

Love cooking with herbs? Us too. Here are all our favorites recipes to make with herbs:

  • Basil Recipes Basil is king in the summer! Try pesto, pizza, pasta and more.
  • Thyme Recipes There’s almost nothing that a sprig of fresh thyme doesn’t make better.
  • Chives Recipes The best recipes with this garlicky, oniony fresh herb, from dips to potato soup.
  • Mint Recipes Fresh mint is incredibly versatile, great for drinks, salads, desserts….and even pesto.
  • Tarragon Vinegar Make DIY vinegar with this fresh herb! It’s easy to infuse subtle herby flavor, great for salad dressings and roasted vegetables.
  • Rosemary Recipes This herb’s evergreen flavor is perfect for adding flavor to potatoes, breads, dips and more.
  • Cilantro Recipes Cilantro is all about big flavor! It’s perfect in sauces, salsa, and guacamole.
  • Dill Recipes Dill has a unique flavor! Try it in dips, potato salad, and of course…pickles.

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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