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How many of you have come home with a bunch of parsley and good intentions, only to find it spoiled a week later? Perhaps there’s simply too much parsley in a bunch, or maybe parsley hasn’t yet gotten the appreciation it deserves. Either way, this killer roster of recipes reduces the parsley problem once and for all.


1. Add to a Salad

What better way to pack a punch (in a salad) than with fresh herbs? Parsley and other herbs like mint or cilantro take a salad from 0 to 100. Try adding parsley to this Vegan Creamy Cucumber Salad or in this Wheatberry Chickpea Salad.


2. Mix in a Salad Dressing

Parsley doesn’t have to be the star of the salad show. It can rock a support role too! Try adding finely chopped parsley into your favourite salad dressing to enhance it. Check out our popular roundup of salad dressings



3. Make Chimichurri

Chimichurri sauce is a summer staple. Drizzle it over BBQ’d steak, chicken, or burgers for a fresh twist.



  • Author: Fiona
  • Prep Time: 15 minutes
  • Total Time: 15 minutes


  • ½ cup fresh flat-leaf parsley, finely chopped⁣
  • 3 garlic cloves, minced⁣
  • 1 tsp dried oregano⁣
  • ⅓ cup olive oil⁣
  • 2 tbsp red or white wine vinegar⁣
  • 1 tsp salt, or to taste⁣
  • Optional: minced fresh chile pepper⁣


Mix all ingredients together and let sit for at least 15 minutes so the flavours mingle. Can refrigerate for up to 2 days.⁣

  • Category: sauce

olive oil sale


4. Parsley Pesto

Who doesn’t love a good pesto? This pesto recipe is quick to whip up and delicious to boot. Toss it in pasta, slather on a sandwich, or mix it in a wrap. 


Parsley Pesto

  • Author: Fiona


  • 2 cloves garlic
  • 2 cups Italian parsley, packed
  • ½ cup Parmesan cheese 
  • ⅓ cup pine nuts
  • ½ cup olive oil
  • Salt and pepper, to taste


  1. Add garlic, parsley, parmesan, pine nuts, and 2 tsp of olive oil to a food processor. Blend in 5-second intervals. 
  2. Add remaining olive oil and salt and pepper. Blend until fine, about 30 seconds. Ensure to scrape sides of the food processor with a spatula until everything is well-mixed.
  3. Blend until your preferred consistency. Taste and adjust seasonings if needed.
  4. Add to pasta, serve on crackers or bread, or add to a jar and store in the fridge. Store for up to 1 week.


4. Quinoa Tabbouleh Salad 

Tabbouleh is often made with bulgur or couscous. For this version we’ve added a delicious boost of plant based protein from quinoa! The perfect salad to add to your meal prep or bring to a potluck. Give it a try:


Quinoa Tabbouleh Salad

  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes


  • 1 cup quinoa
  • ¼ cup lemon juice
  • 2 cups water
  • 3 small tomatoes, chopped
  • 1½ cups cucumber, seeded & chopped
  • ¼ cup shallots, minced
  • 2 medium carrots, chopped
  • 6 medium radishes, chopped
  • 2 cloves garlic, minced
  • ½ cup fresh parsley, chopped
  • ¼ cup olive oil


1. In a medium saucepan, stir together the quinoa and water. Bring to a boil, cover and reduce heat to medium-low. Simmer for 15 minutes or until cooked.
2. Fluff with a fork and set aside to cool.
3. In a large bowl, combine all ingredients and mix well. Cool in the refrigerator, serve chilled.

How do you make sure no parsley goes to waste?


jar of parsley

Outside of her role as a Social Media and Content Coordinator, Carli enjoys exploring the local trails, testing various health food trends, spending time with loved ones, and fawning over any dog she lays eyes on.

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