1,019 parsley sauce recipes

Spicy penne pasta tossed with sun-dried tomatoes, crushed red chile, oil-cured black olives, fresh basil, parsley, and Parmesan in a no-cook olive oil sauce.

Greek baked stuffed squid filled with rice, pine nuts, raisins, mint, and parsley in a tomato-white wine sauce. A traditional Mediterranean recipe slow-baked until the squid is fork-tender.

Homemade vegetable stock from celery, onions, carrots, and parsley, simmered 30 minutes and strained smooth. Freezes for up to 3 months. A clean, versatile base for soups and sauces.

Pan-fried red snapper fillets in a brown butter sauce with garlic, lemon juice, and parsley. Restaurant-quality fish dinner ready in under 25 minutes.

Tender chicken meatballs made from ground chicken breast, onion, and parsley, then simmered right in a fresh blended tomato sauce and served over spaghetti. A light, kid-friendly take on meatballs.

Grilled prawns basted with homemade chimichurri sauce made from fresh parsley, oregano, garlic, jalapeno, and red wine vinegar. Bright, garlicky, and ready fast.

The classic Italian cold veal dish reimagined over pasta. Tender braised veal sliced thin over noodles tossed in a silky tuna-anchovy sauce with capers and parsley.

Italian chicken tonnato: poached breasts sliced thin and draped in a silky sauce of tuna, anchovies, mayonnaise, white wine, and lemon. Served cold with capers and parsley. Elegant and make-ahead friendly.

Cooked lobster draped in a warm egg-lemon sauce made in a double boiler. Served with deep-fried potato balls and crispy parsley for an elegant presentation.

No-cook spinach pesto pasta sauce with fresh basil, parsley, pine nuts, ripe tomatoes, garlic, and Parmesan. Blender-quick, served at room temperature over hot pasta.

Patates Yiahni, Greek braised potatoes slow-simmered in olive oil and tomato sauce with garlic and parsley. A simple, vegan-friendly Mediterranean side dish.

Italian walnut-garlic sauce with toasted walnuts, parsley, bread, and olive oil blended into thick paste: traditional Ligurian agliata tossed with your favorite pasta.

Simple homemade vegetarian stock from potato peels, garlic, onions, celery, parsley, and bay leaf. A zero-waste base for soups, stews, risottos, and sauces.

Tender bay scallops in a light thyme-nutmeg cream sauce tossed with pasta shells and finished with fresh parsley and lemon zest. Elegant enough for date night, easy enough for a weeknight.

Cornmeal-crusted trout pan-fried in butter and finished with a brown butter hazelnut sauce with lemon juice and parsley. Crispy coating, nutty sauce, and bright acid in every bite. Ready in 30 minutes.

Chicken Francaise: Parmesan-crumbed chicken cutlets browned crisp, then baked in a bright lemon-butter sauce with garlic and parsley. The Italian-American classic, served over rice to soak up every drop.