Ways to Use Leftover Parsley

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.

Storing Parsley

As with most fresh leafy herbs, water on the surface of the parsley leaves is their (and your) enemy. If possible, choose dry bunches of parsley that haven't been sprayed at the store. If the leaves are wet, spin the parsley as dry as possible in a salad spinner or blot the moisture off with paper towels.

For storing, if the parsley is in good shape with no broken stems, you can place the bunch in a big glass with a little water in the bottom and store it in the fridge. The drawback to this method is that any leaves below the water line will go bad quickly, so it works best with long-stemmed parsley bunches. I go through it pretty quickly, so I usually just store it, dry, in a loose plastic bag.

  • 01 of 05

    Chimichurri Sauce

    Chimichurri Sauce

    Lisovskaya / Getty Images

    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.

  • 02 of 05

    Classic Tabbouleh Salad

    Classic Tabbouleh Salad

    The Spruce

    Think of this salad as upgraded tabbouleh. With wheat bulgur, tomatoes, parsley, and mint joined by a cucumber, it's also reminiscent of Greek salad.

  • 03 of 05

    Rack of Lamb with Herb-Caper Sauce

    Rack of Lamb for Two with mint and caper sauce

    The Spruce / Allison Dinner

    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.

  • 04 of 05

    Moroccan Baked Fish Tagine With Potatoes, Carrots, Tomatoes, and Peppers

    Moroccan Baked Fish Tagine with Vegetables

    Michelle Garrett / Getty Images

    Chermoula, a spicy Moroccan herb sauce, is traditionally served with fish, but it's also deliciously served with roasted chicken. This tagine features baked fish along with potatoes, carrots, tomatoes, and peppers under tender white fish for an easy weeknight entree. 

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  • 05 of 05

    Lemon Herb Salad Dressing

    Lemon Parsley Salad Dressing

    Matt Lincoln / Getty Images

     A hint of garlic and a blend of parsley, lemon peel, and olive oil make this tangy dressing a great topping for crisp greens or any blanched and chilled vegetables.