While parsley is pretty sturdy compared to some other herbs, it can still be a challenge to use up a bunch before it goes bad. Don't let the other half of your parsley go to waste. Learn a few tricks for keeping the bunch fresh, then use it up in these fabulous recipes.
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Tangy and fresh, South American chimichurri sauce is a great way to use up a large handful of parsley. It's traditionally served with steak, but it's also delicious with grilled chicken or pork.
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You might not think of parsley in Mexican food (I know I didn't), but it's no stranger to the Spanish-influenced cuisine of Veracruz. In this fish entree, a little parsley goes into the sauce, with even more on top after it cooks.
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Think of this salad as upgraded tabbouleh. With bulgur wheat, tomato, parsley, and mint joined by cucumber, feta cheese and olives, it's also reminiscent of Greek salad.
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Parsley, mint, and capers brighten up the sauce for this succulent rack of lamb. It makes a beautiful entree for a special occasion, but it's easy enough for any night.Continue to 5 of 6 below.
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Chermoula, a spicy Moroccan herb sauce, is traditionally served with fish, but it's also delicious served with roasted chicken. This tagine layers potatoes, peppers, and onions under tender white fish for an easy weeknight entree.
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A hint of garlic and a blend of three herbs make this creamy, tangy dressing a great topping for crisp greens, tomatoes or any blanched and chilled vegetables.