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Uses for Italian Parsley?

danbob Oct 12, 2010 03:45 PM


I was planning on doing fish tacos tomorrow, and bought 3 big bunches of cilantro to make up the créma and tomatillo salsa vérde.

Except I grabbed from the wrong bin, and it was Italian Parsley (flat leaf) instead.

What do I do with it? Can't find many recipes online.


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  1. b
    bakersdelight RE: danbob Oct 12, 2010 04:07 PM

    you can use it exactly as you would have the cilantro. things just won't have that specific cilantro taste. or you can just give it a good rinse and serve it plain for sprinkling on top, like plain parsley, mix it in with a salad, etc.

    1. b
      Breezychow RE: danbob Oct 12, 2010 04:18 PM

      For the tacos, I'd pop out & pick up some cilantro if it's at all possible. While Italian Flat-Leaf Parsley is one of my favorite herbs (I grow it every year), as a taco topping? Eh. Now as a healthy addition to white clam sauce for pasta - or really any pasta sauce - YUM!! Same goes for almost any soup - minestrone, chowders, chicken noodle - pretty much the whole gamut. Chop/mince into almost any sauce as well; chop/mince & use to garnish/pretty up almost any dish. The uses are pretty much endless (except for those tacos - lol!), & I'm literally never without a bunch in the fridge or growing outside in the garden.

      1. l
        Liz K RE: danbob Oct 12, 2010 04:23 PM

        Salsa Verde-the Italian sauce, not the Mexican one. I make, and love, the version in Joy of Cooking, which is somewhat different than this recipe, but both use lots of parsley:



        1. paulj RE: danbob Oct 12, 2010 04:40 PM

          It is widely used in Spanish (no Mexican) recipes.

          1. c
            cocktailhour RE: danbob Oct 12, 2010 04:48 PM

            tabbouli. there are different kinds of parsley salad in middle eastern cooking. you can turn it into a pesto, or use it as a base for a pesto with another strong herb, like oregano or sage.

            1. a
              aventinus RE: danbob Oct 12, 2010 05:05 PM

              Funny. Chopped parsley is a staple in much of my cooking (Italian and Middle Eastern). It has a mild flavor so it's hard to go wrong with it. If you have to use three bunches, tabbouleh is the way to go.

              1. Veggo RE: danbob Oct 12, 2010 05:25 PM

                chimichurri. I use flat leaf parsley as the only green in mine.

                1 Reply
                1. re: Veggo
                  alanbarnes RE: Veggo Oct 14, 2010 10:02 AM

                  +1. You can also use it as a salad green. Lots of recipes on Google, but here's a fairly simple one from Alton Brown:


                2. kattyeyes RE: danbob Oct 12, 2010 05:49 PM

                  Ooh, please pick me, pick me!

                  This is a favorite of mine all the way back to the first days of having my own kitchen--

                  1. goodhealthgourmet RE: danbob Oct 12, 2010 07:50 PM

                    i can't believe no one said pesto!

                    and another vote for salsa verde, chimichurri & tabbouleh...though perhaps not all at the same meal ;)

                    5 Replies
                    1. re: goodhealthgourmet
                      bakersdelight RE: goodhealthgourmet Oct 13, 2010 03:18 PM

                      thought of pesto, but you really need basil, no?

                      1. re: bakersdelight
                        paulj RE: bakersdelight Oct 13, 2010 03:40 PM

                        'pesto' just means 'pounded, as in a mortar and pestle'. The well known basil version is properly called Pesto alla genovese. A web search turns up a number of parsley pestos, usually using walnuts instead of pinenuts. I don't know if there is a common Italian or regional name for this.

                        1. re: bakersdelight
                          goodhealthgourmet RE: bakersdelight Oct 13, 2010 03:46 PM

                          as paulj pointed out, no, you don't. i've made it with parsley, cilantro, even spinach!

                          1. re: goodhealthgourmet
                            bakersdelight RE: goodhealthgourmet Oct 16, 2010 04:53 PM

                            here in Quebec they call it pistou! those other versions sound amazing--I'll have to try one!
                            they just posted a recipe for green goddess dressing salad dressing that uses parsley (which I always misspell):

                            1. re: bakersdelight
                              goodhealthgourmet RE: bakersdelight Oct 16, 2010 05:57 PM

                              well, technically pistou doesn't usually contain cheese, but it's basically the French version of pesto. the word pesto comes from the Genoese word for "pound or crush," and i'll give you one guess what pistou derives from in French ;)

                      2. MichaelBeyer RE: danbob Oct 13, 2010 12:31 PM

                        Jerusalem salad is another good one which calls for cucumbers, tomatoes, parsley, tahini, olive oil, and lemon juice.

                        1. Niki in Dayton RE: danbob Oct 13, 2010 01:13 PM

                          Gremolata! Mince the parsley, add some finely chopped fresh garlic, and some lemon zest. Sprinkle on top of food to brighten the flavors; slow roasted meats, stews, osso bucco, or olive-oil roasted potatoes to name a few.

                          1. k
                            karykat RE: danbob Oct 16, 2010 07:26 PM

                            If you still have parsley left after you try all these great ideas, chop up your parsley and put in softened butter and freeze. In a log or in little pats. You will have parsley butter for all kinds of uses. The butter keeps it really fresh in the freezer.

                            I do this with some of our herbs at the end of our growing season and we have fresh herbs all winter. For things like on potatoes, for making egg dishes, for sauteeing fish or chicken. Sometimes I make a parsley/chive mixture which is a great combination.

                            I'm going to make some with our lovage herb before our first freeze, which is coming soon, I think.

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