11 Delicious Ways to Use Up a Bunch of Parsley
You know that bunch of parsley sitting in your fridge right now? The one you bought because you just needed a few tablespoons? There’s so much left over, right? And you’re at a loss for how to best use it up before it spoils? I’ve been there more times than I care to admit. It is exactly why I armed myself with a solid roster of recipes that can really put a lot of leftover parsley to work. Here are some of my favorites.
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.
Pasta tossed with herby pesto is an essential summer supper, 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 sweet summer corn.
Add this no-cook recipe to your meal plan when you’re in need of an easy summer supper. Parsley and pistachios replace the classic pesto combination of basil and pine nuts for a fresh and vibrant summer sauce.
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.
Parsley, olive oil, and lemon are a classic trio. When paired together, they turn this plain bowl of steamed cauliflower into a quick and easy side.
If pesto chicken salad is on repeat in your lunch rotation, here is a fresh way to change things up and use up that leftover parsley in the process.
The first time I made this recipe I was totally blown away, and couldn’t believe I haven’t been mixing parsley into my frittatas all along. Parsley adds a light freshness and subtle peppery bite that’s such a nice balance with the eggs and creamy goat cheese. Go beyond this recipe, too — treat parsley like any other leafy green and substitute it in frittata recipes that call for spinach or kale.
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.
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.
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.
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!