Want more variety when it comes to fresh meals? These parsley recipes are just that!
Say no more to wasted herbs with these parsley recipes.
Fresh, clean, and slightly earthy, parsley packs an herbaceous punch perfect for brightening up any dish.
You can add a pinch for a burst of freshness or chop up a heaping to turn it into the main event.
Condiments like chimichurri are a simple way to make meat more flavorful.
Then there are fresh and quick parsley dishes like chickpea salad that will become a lunch staple.
One thing is for sure, all these herby recipes are popping with parsley!
Chimichurri is one of those sauces you want to pour on everything.
It’s particularly good slathered on chicken skewers, poured over flank steak, and paired with fish.
Zippy and super fresh, finely chopped parsley is swimming in a bath of red white vinegar with chopped garlic.
It harkens from Argentina, where it’s commonly used as a marinade, too.
Tabbouleh is a lunch staple I never grow tired of.
It’s a Lebanese herb salad jam-packed with parsley and a hint of mint.
The tomato is chopped up into teeny tiny bits and lemon juice acts as a bright dressing.
Although burglar wheat is traditional, I like to make this with couscous when I’m short on time.
Need to squeeze dinner into a busy weeknight? Chicken piccata is a lifesaver.
In just 20 minutes, you can have a wholesome meal that is nothing short of flavor.
The boneless chicken breast has a golden brown sear on the outside and remains super juicy on the inside.
To fancy it up a bit, you smother it in a lemon white wine caper sauce.
Then, to finish it off, all you need is a sprinkle of parsley.
This Senegalese-inspired dish is a vegan bean salad that combines fresh and cozy.
Black-eyed peas meld with an array of produce turning this into an incredibly healthy and lively meal.
There are crunchy ingredients like bell pepper and cucumber along with parsley to add speckles of green.
You can cook the legumes from scratch or speed up the process by using canned black-eyed peas instead.
Wiener schnitzel is an Austrian favorite in my household. The outside has a cozy crunch and the inside is very tender.
For the final presentation, give it a squeeze of lemon juice and add just a pinch of parsley.
If you need a side, you can’t go wrong with roasted potatoes or a garden salad.
6. Winter Pasta
When cold weather has you craving pasta, make a bowl of this savory feast.
Homemade Italian sausage meatballs rest on top of farfalle with crisp sage and caramelized mushrooms.
All of this gets simmered in half-in-half with parsley.
Parsley is key as it breaks through the richness without distracting from the cozy flavors.
The topping of crunchy walnut and parmesan shavings is a must!
In the world of potato salad, there are recipes with and without mayo. This one is the latter.
But if you’re a mayo fan, don’t leave just yet! I think you’ll find it surprising just how much you love this.
Thinly sliced red potatoes have a toothsome coating of a lemon parsley dressing that’s better than mayo.
Go on, give it a try and see for yourself.
Looking for a quick fish dinner? Treat yourself to this killer dish.
When it comes to cooking white fish, lemon butter is a flawless choice. But there’s something about the ratio in this butter that is perfect.
Rich and citrusy, spoon the butter over crispy fish filets and top with parsley.
Breathe new life into your rice with sabzi polo.
Sabzi is Farsi for herbs and this rice is full of them. It’s got parsley, cilantro, dill, and green onions too.
The bottom, though, is the real delicacy. It’s a crispy base of flatbread, which is everyone’s favorite part.
Flip the dish upside down so the crunchy part is on top. It’s the proper way to serve Persian rice.
Prosciutto-wrapped anything sounds good to me. Throw shrimp and goat cheese into the mix and things get even better!
Each plump shrimp has a parsley goat cheese stuffing and a slice of thin prosciutto. Give it a quick fry for a crispy exterior.
Serve these at your next dinner party and watch them disappear in an instant.
Whether it’s a potluck or a holiday, quiche is one of those dishes that everyone is happy to eat.
You have many options for fillings, but ham and herb are classic.
It’s got bite-sized pieces of deli ham, tender onions, and three types of fresh herbs. Parsley, thyme, and rosemary to be exact.
Oh, and it has cheddar cheese!
Dazzle your guests with these mesmerizing garlic rolls.
Each heavenly roll has a swirl of garlic butter speckled with parsley. That’s not all because it also has two types of cheese.
Skip the basic rolls and serve these up instead. Your guests will be ecstatic that you did.
These stuffed peppers invoke a lot of excitement at our family dinners.
The colorful bell peppers bake until nice and tender.
Then, they get a zesty vegetarian stuffing packed with quinoa, garlic, feta, parsley, and then some.
Spruch up your carrots with this simple French salad.
Shredded carrots and parsley meld with the homemade French dressing for a vivacious flavor.
All it takes is 15 minutes, and the process couldn’t be any easier.
Looking for a cilantro recipe that also utilizes parsley? Here’s one that is nutritious and simple.
Juicy chicken breast has a fresh rub of parsley, cilantro, garlic, and lemon. You want to let it rest for a hot minute, then toss it on the grill.
If the weather is rather dreary, you can bake it instead.
Whether you need a light dinner or side dish, Mediterranean orzo salad is one you’ll want to memorize.
The melody of tomato, kalamata olives, and parsley hit all the right notes. Even the lemon dressing is spot on!
Pair it with grilled meats or make it ahead of time for a work lunch. It’s easy either way.
When I crave pasta salad, I want bright zesty flavors with sharp cheese and a hint of greens. And this orzo salad checks all those boxes.
When choosing parsley, I like to go with Italian parsley.
It’s the one with the broader, flat leaves that has a clean and somewhat peppery flavor.
Combine that with the fresh basil and this salad is popping!
This one is for all you mushroom lovers out there. It’s a simple way to infuse earthy mushrooms with a rich flavor.
Two types of mushrooms get a quick saute, then they simmer in a glug of white wine and lemon.
You want to wait until the end to add the parsley. That way, it stays crisp.
19. Zucchini Noodles
Zany zoodles are fun to make and even better to eat.
Rather than load them down in a thick sauce, make it bright with fresh tomatoes.
You cook the tomatoes until they break down, then add the zoodles.
Don’t cook them too long, though. Otherwise, they’ll get soggy.
Once they’re done, top off your plate with as much parsley as you like. It’s a simple step, but it does make all the difference.
20. Chickpea Salad
Another herb salad I love throughout the week is this chickpea salad.
It has everything you want in a lunch salad. It’s affordable, and you can prepare it the night before work.
All you need is fresh parsley, red onion, lemon, and a couple of cans of chickpeas. You also want some quality olive oil for coating.
You can add the sugar if you like, but I leave it out.
You’ll want to curl up with a cozy bowl of this robust seafood dinner.
Succulent shrimp are swimming in a rich tomato base that has a fresh twist of basil and parsley.
Feta is a wonderful addition and so is crusty sourdough bread.
Fresh shrimp or frozen, the choice is up to you. Just be sure the latter is well thawed out first.
That last dish has me craving homemade garlic bread. I go with store-bought in a pinch.
But this stuff is so easy, it’s truly a shame not to make it at home.
You take a large fluffy loaf of French bread and slather on parsley garlic butter. Give it a sprinkle of parmesan and plop it in the oven.
You’ll know it’s ready once it starts to turn golden brown.
Falafel burgers are a fun treat for meat eaters and vegans alike. The patty is a giant round falafel made from chickpeas and full of spices.
It also has a ton of garlic, fresh cilantro, and parsley. There’s so much flavor going on in the patties, you don’t even miss the meat.
Since it is a falafel, it wouldn’t be proper to serve it without some tzatziki and fresh veggies like tomato and cucumber.
These Mediterranean bowls are a clever use of canned tuna.
You add it to couscous with all sorts of Mediterranean staples like artichoke hearts and olives. You need just a hint of parsley to freshen it up.
Couscous cooks in a jiffy, so you can have it ready in about 15 minutes tops.
Add some zest to your life with gremolata. Gremolata is an Italian condiment that is brimming with parsley and citrusy goodness.
Mix lemon juice, the zest, garlic, and Italian parsley. Then there you have it! A quick condiment for all your proteins.
You can chop everything up by hand or toss it in a food processor.
Just pay attention to how much you blend because it’s supposed to be a bit chunky.
Humble ingredients like chicken and mushrooms don’t often get the praise they deserve. But with this dish, they certainly do.
Mushrooms and chicken come together with a garlic butter sauce that’s comforting and toothsome.
You can keep it low-carb or serve it with white rice if you need more sustenance.
When it comes to Chipotle, there is one thing I always order and that’s black bean soup.
But now that I know how to make it, I whip it up at home instead.
This soup is one of the simplest and most flavorsome ways you can make black beans.
There’s a heaping of spices, garlic, and the right amount of parsley.
Whether it’s Thanksgiving or a random night of the week, roasted carrots are an easy addition to your meal.
Roast the carrots until they’re tender, then coat them in garlic parsley butter.
It takes practically no time at all and it’s dripping with flavor.
Mix things up this Meatless Monday and try this baked ziti.
What I love about baked ziti is it tastes like lasagna without the meticulous layering.
There’s tender pasta, bold pasta sauce, and a ton of cheese.
It’s comfort food at its finest and there’s not a single ounce of meat.
If you’ve ever had Gordon Ramsay meatballs before, you know they’re incredibly delicious.
But if you haven’t, you need to head to the kitchen right now and make them.
The base of the meatballs is a combo of beef and pork. To spruce them up a bit, you need some garlic, cheese, and fresh parsley.
Meanwhile, those flavor bombs get even more delightful with a bold marinara sauce.
Flavors like this only mean one thing, you have to add parsley on top!
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