Best 9 Fresh Parsley Recipes

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Calling all parsley enthusiasts! Unleash your inner chef and embark on a culinary journey with our comprehensive guide to fresh parsley. Discover a treasure trove of delectable recipes that showcase the vibrant flavors and versatility of this culinary herb. From tantalizing sauces and zesty marinades to refreshing salads and aromatic soups, our collection caters to every palate and cooking style.

Dive into the vibrant world of parsley pesto, where fresh parsley, nutty pine nuts, and tangy lemon zest create a symphony of flavors perfect for pasta, grilled meats, or as a dip for your favorite snacks. Experience the burst of freshness in our parsley salad, where crisp parsley leaves mingle with crunchy vegetables, tangy vinaigrette, and a sprinkling of feta cheese.

Indulge in the richness of our parsley soup, a comforting and flavorful broth infused with the essence of fresh parsley, tender vegetables, and a hint of cream. Craving a zesty marinade? Our parsley-lemon marinade will elevate your grilling experience with its bright and herbaceous notes, leaving your meats succulent and bursting with flavor.

Elevate your cooking game with our collection of fresh parsley recipes and discover a world of culinary possibilities. Let the vibrant flavors of parsley transform your dishes into extraordinary culinary creations.

Let's cook with our recipes!

ISRAELI COUSCOUS WITH PINE NUTS AND FRESH PARSLEY



Israeli Couscous With Pine Nuts and Fresh Parsley image

Usually I purchase Israeli couscous in bulk, but a few weeks back I bought a box of it at Trader Joes partly because this recipe was printed on the back of the box. The original recipe indicates that the raisins are optional. You can skip them altogether if you wish (personally I wouldn't).

Provided by COOKGIRl

Categories     Southwest Asia (middle East)

Time 33m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons butter, divided
1/2 cup pine nuts
1/2 cup shallot, finely chopped
1 1/2 cups israeli couscous
1/2 large cinnamon stick
1 bay leaf (fresh if you have it!)
1 3/4 cups vegetable broth (or chicken broth)
1/2 teaspoon salt
1/4 cup fresh parsley, minced
1/2 lemon, zest of
1/4 cup raisins
fresh cracked black pepper, to taste

Steps:

  • Melt 1 tablespoon butter in a large saucepan over medium-low heat.
  • Add pine nuts and stir until golden brown. Transfer to a small bowl.
  • Melt the remaining 2 tablespoons of butter in the same pan over medium heat.
  • Add shallots and saute until golden. Add couscous, cinnamon stick and bay leaf, stirring until couscous browns slightly.
  • Add broth and salt then bring to a boil.
  • Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 10 minutes.
  • Remove pan from heat and stir in the fresh parsley, pine nuts and lemon zest.
  • Optional: add the raisins for a savory/sweet taste.
  • Season with fresh cracked black pepper to taste.

FRESH MUSHROOM AND PARSLEY SALAD



Fresh Mushroom and Parsley Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 6m

Yield 4 servings

Number Of Ingredients 7

1 pound large button mushrooms, trimmed, cleaned and thinly sliced
1/3 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
2-ounce piece Parmesan
Serving suggestion: assorted French cheeses and Poilane Bakery-style breads.

Steps:

  • In a medium salad bowl, mix together the mushrooms and parsley.
  • In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
  • Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.

GREEN PEAS WITH FRESH PARSLEY AND GARLIC BUTTER SAUCE



Green Peas With Fresh Parsley and Garlic Butter Sauce image

From Bon Appetit May 1998. Meant to be served alongside of rice or mashed potatoes to soak up the delicious sauce.

Provided by COOKGIRl

Categories     Vegetable

Time 7m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup unsalted butter
4 -5 garlic cloves, peeled and thinly sliced
1 lb frozen green pea, thawed
1/4 cup vegetable broth, unsalted (homemade is best)
1/3 cup fresh curly-leaf parsley, chopped
salt, to taste
black pepper, to taste

Steps:

  • Melt the butter in a pan over medium-low heat and saute the garlic until highly fragrant, about 3 minutes.
  • Add the green peas and vegetable broth. Increase the heat to medium-high and cook the mixture until the peas are tender but not shriveled, about 4 minutes total.
  • Stir in the parsley. Season with salt and pepper to taste.

FRESH BASIL PARSLEY PESTO



Fresh Basil Parsley Pesto image

Make and share this Fresh Basil Parsley Pesto recipe from Food.com.

Provided by MizzNezz

Categories     Sauces

Time 10m

Yield 3/4 cup

Number Of Ingredients 7

1 cup tightly packed fresh basil
1 cup tightly packed fresh parsley leaves
2 cloves garlic
1/2 cup olive oil
1/2 cup parmesan cheese
1/2 teaspoon ground cilantro
1/2 teaspoon salt

Steps:

  • Combine all ingredients in food processor.
  • Cover and puree until smooth.
  • Refrigerate for several weeks, or freeze for 6 months.
  • Toss with hot pasta.

SPAGHETTI WITH FRESH CLAMS, PARSLEY, AND LEMON



Spaghetti with Fresh Clams, Parsley, and Lemon image

Categories     Garlic     Sauté     Lemon     Clam     White Wine     Spring     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
8 garlic cloves, thinly sliced
3 pounds fresh Manila clams or small littleneck clams, scrubbed
1/4 cup plus 2 tablespoons chopped fresh Italian parsley
1/2 cup dry white wine
1/4 cup fresh lemon juice
1 pound spaghetti

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add sliced garlic and sauté until light brown, about 1 minute. Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open, about 6 minutes (discard any clams that do not open).
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

FRESH PARSLEY TAGLIATELLE WITH PORCINI



Fresh Parsley Tagliatelle with Porcini image

Categories     Mushroom     Pasta     Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 12

For pasta
2 1/2 cups '00' (Italian soft wheat) flour* or cake flour (not rising) plus additional for kneading and tossing
3 tablespoons olive oil
4 large egg yolks
6 to 8 tablespoons water
2 cups fresh flat-leafed parsley leaves
1 pound fresh porcini mushrooms**
3 large garlic cloves
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
1/2 cup dry white wine
Accompaniment: freshly grated Parmigiano-Reggiano

Steps:

  • Make pasta:
  • In a food processor blend together 2 1/2 cups flour, oil, yolks, and 6 tablespoons water, incorporating as much of additional 2 tablespoons water as necessary, until mixture just begins to form a ball. On a lightly floured surface knead dough, incorporating as much of additional flour as necessary, until smooth and elastic, about 8 minutes. Quarter dough and wrap 3 pieces separately in plastic wrap.
  • Set smooth rollers of a pasta machine at widest setting. Flatten unwrapped piece of dough into a rectangle and fee through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half crosswise each time and dusting with flour as necessary to prevent sticking.
  • Turn dial to next (narrower) setting and feed through rollers without folding. Continue to feed dough through, without folding, turning dial to make space between rollers narrower each time, until dough has been rolled through narrowest setting and is a smooth sheet, about 2 1/2 feet by 4 inches. Halve pasta sheet crosswise. Lightly brush 1 side of 1 pasta sheet with cold water and evenly arrange 1/2 cup parsley over it. Drape remaining half sheet over parsley-topped pasta sheet, gently pressing down to force out any air. Set rollers to second narrowest setting and feed filled pasta sheet between rollers. Put pasta sheet on a dry kitchen towel. Roll out and fill remaining 3 pieces dough in same manner, putting each on a dry kitchen towel.
  • Attach ribbon pasta cutters to pasta machine and attach handle to widest cutter. Line a tray with another dry kitchen towel. Feed first pasta sheet, which will have dried slightly but should still be soft and pliable, through cutter and toss tagliatelle generously with flour. Form tagliatelle loosely into a nest and arrange on towel-lined tray. Make more tagliatelle in same manner with remaining pasta sheets. Makes about 3/4 pound.
  • Fill a 6-quart kettle three fourths full with salted water and bring to a boil for tagliatelle.
  • Trim mushrooms and cut stems from caps. Separately cut stems and caps into 1/4-inch-thick slices. Mince garlic. In a large skillet cook stems in 2 tablespoons oil over moderate heat, stirring occasionally, until stems are tender and liquid they give off is evaporated, about 5 minutes. With a slotted spoon transfer stems to a small bowl. In skillet cook caps in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until caps are tender and liquid they give off is evaporated, about 3 minutes. Add stems, garlic, and butter and cook, stirring, 1 minute. Add wine and cook, stirring occasionally, until wine is evaporated. Season mushrooms with salt and pepper.
  • Cook _tagliatelle_in boiling water until al dente about 1 1/2 minutes. Reserve 1/2 cup cooking water and drain tagliatelle in colander. Add tagliatelle and reserved cooking water to mushroom mixture and toss to combine.
  • Serve tagliatelle immediately with freshly grated Parmigiano-Reggiano.
  • *Available at specialty foods shops and by mail order from Dean & DeLuca, (800) 221-7714.
  • **Available seasonally at many specialty food shops and by mail order from Comptoir Exotique, (888) 547-5471.

BOILED BACON WITH PARSLEY SAUCE (FRESH HAM)



Boiled Bacon With Parsley Sauce (Fresh Ham) image

Sounds gross, right? This is a traditional British dish. It is made with a joint of bacon, which is known as fresh ham in the US. It is also good served cold in leftovers.

Provided by threeovens

Categories     Ham

Time 1h34m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 lbs fresh ham
2 medium onions, skinned
2 medium carrots, thickly sliced
2 celery ribs, chopped
1 bay leaf
4 black peppercorns
2 tablespoons butter
2 tablespoons flour
1 cup milk
salt & freshly ground black pepper
2 tablespoons fresh parsley, chopped

Steps:

  • Place the ham in a large pot or Dutch oven and cover with cold water; bring to a boil over medium high heat.
  • Remove ham and drain water (you are trying to remover salt).
  • Return ham to pot along with onions, carrots, celery, bay leaf and peppercorns; cover with cold water and bring to a boil over medium high heat.
  • Skim surface with a slotted spoon, cover, reduce heat, and cook 1 hour and 20 minutes.
  • Meanwhile, make the parsley sauce by whisking the butter, flour, and milk in a saucepan, over medium heat, until thickened and smooth, about 1 to 2 minutes; season with salt and pepper and add parsley.
  • Once the meat is done, remove the rind (skin) and excess fat; slice.
  • Serve the sliced meat with the parsley sauce.

FRESH PARSLEY & SOY SAUCE MARINATED FLANK STEAK



Fresh Parsley & Soy Sauce Marinated Flank Steak image

At least 30 years ago I found this recipe in a Beef pamplet from some Beef Council. The pamplet is so faded that it no longer says where I got it from. Fortunately I had copied the recipe onto a 3 x 5 card. This is unlike any of the Flank Steak recipes posted here...but it is simply delicious! Preparation time includes marinating time of 24 hours.

Provided by CarrolJ

Categories     Steak

Time P1DT30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs flank steaks or 2 lbs any other steak (1/3 to 1/2 lb per person)
1 (12 ounce) bottle soy sauce
2 cups white wine, any kind
1 cup chopped fresh parsley
2 tablespoons dried onion flakes
1 teaspoon fresh minced garlic or 1 teaspoon garlic powder
1/4 cup vegetable oil

Steps:

  • NOTE** If you are grilling over a gas grill or on a indoors grilling machine, add 1 Tablespoon liquid smoke to marinade.
  • Mix the soy sauce, parsley, onion, garlic, and wine together is a marinating dish.
  • Score steak diagonally making diamond-shaped cuts on both sides of the meat without cutting all the way.
  • Place meat in the mixed marinate making sure that it is well covered with the marinade sauce.
  • Cover and refrigerate meat at least 24 hours.
  • Throw used marinade away-- DO NOT REUSE.
  • Grill meat until done to your choice.
  • Slice cooked meat thinly on the diagnal across the narrow width and serve.

FINGERLING POTATOES WITH FRESH PARSLEY AND CHIVES



Fingerling Potatoes with Fresh Parsley and Chives image

We use seasonings like adobo, Sazon, fresh parsley and minced chives when we grill potatoes. We have even smoked the potatoes in our portable smoker before grilling. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings

Number Of Ingredients 6

2 pounds fingerling potatoes
1/4 cup olive oil
1/2 teaspoon Goya Sazon without annatto
1/2 teaspoon adobo seasoning
2 tablespoons minced fresh parsley
2 tablespoons minced chives

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain., In a large bowl, combine olive oil and seasonings; reserve 1 tablespoon. Add potatoes; toss to coat. Let stand 15 minutes., Thread potatoes onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat 8-10 minutes or until browned, turning once. Cool slightly., Remove potatoes from skewers. Transfer potatoes to a large bowl. Add reserved marinade and herbs; toss to coat.

Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

  • Choose the right parsley. Curly parsley is the most common type, but flat-leaf parsley has a more intense flavor and is often preferred for cooking.
  • Store parsley properly. Fresh parsley can be stored in a glass of water in the refrigerator for up to a week. You can also wrap it in a damp paper towel and store it in a plastic bag in the refrigerator for up to 2 weeks.
  • Use parsley sparingly. A little parsley goes a long way, so start with a small amount and add more to taste.
  • Parsley is a versatile herb. It can be used in a variety of dishes, from soups and stews to salads and pasta dishes. It's also a great garnish for many dishes.

Conclusion:

Parsley is a delicious and versatile herb that can be used to add flavor to a variety of dishes. With its fresh, slightly peppery taste, parsley is a great way to brighten up any meal. So next time you're cooking, don't forget to add a little parsley to your dish. You won't be disappointed!

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