13 Ways to Cook with Fresh Parsley

It’s easy to dismiss parsley as merely a garnish, but used in quantity, its robust “green” flavor is delicious raw in salads, sauces, and marinades, and cooked in dishes likes quiche and soup.

Won ton wrappers make a great substitute for homemade pasta, so you can whip up these tasty ravioli on a weeknight. They’re made with flat-leaf parsley, also called Italian parsley, which tastes much more robust than the curly variety.

Recipe: Parsley Ravioli with Brown Butter Sauce

An intriguing spin on the Italian classic basil-and-pine-nut pesto, this sauce complements all sorts of roasted or grilled vegetables and meats.

Recipe: Almond Parsley Pesto

Whip up this seasonal quiche for the perfect spring brunch dish.

Recipe: Fava Leaf and Parsley Quiche

This salad, ready in 15 minutes, is the perfect refreshing accompaniment to a grilled menu.

Recipe: Easy Lettuce and Herb Salad

Robust, briny, and herbaceous, Italian-style salsa verde works beautifully as both a marinade and a table sauce.

Recipe: Beef, Broccolini, and Bread Salad with Salsa Verde

Bacon and salmon together is surely a match made in heaven. Serve it with a fresh herb vinaigrette and you’ve got something worthy of angels.

Recipe: Pancetta Salmon Kebabs with Parsley Vinaigrette

The balsamic vinegar brings a lot to this dish, so use a good-quality one, if possible. The small investment is worth it–a few drops go a long way.

Recipe: Slow-Roasted Portabellas on Parsley Salad

Baby greens, green onions, and loads of parsley (it’s even in the dressing) give this salad lots of fresh spring flavor.

Recipe: Triple Green Salad

The salad is so good, we recommend making a bit extra to have the next day on a sandwich or over grilled chicken.

Recipe: Lamb Blade Chops with Olive Parsley Salad

This rich, green pesto emerged from experimenting with fresh farmers’ market ingredients.

Recipe: Parsley Mint Pistachio Pesto

This marinade (pictured at right) is ideal for beef. Capers, lemon zest, and parsley add brightness and acidity; the anchovy provides savory depth.

Recipe: Anchovy and Herb Marinade

If we could have only one other dish besides turkey for Thanksgiving, this would be it: Hunks of juicy sausage, good bread, and lots of chard―a stuffing that works as a side dish too.

Recipe: Italian Chard Stuffing

This salad is a classic kebab accompaniment acclaimed cookbook author Paula Wolfert was taught by a master of kebabs, Burhan Çagdas of Gaziantep, Turkey.

Recipe: Burhan’s Onion-Parsley Salad