Parsley is easily the most neglected herb in American cuisine, frequently added to a plate as a last minute garnish.
In European dishes, you are more likely to find it as an ingredient, usually in soups, sauces, and pies. You will also find parsley on meat and fish in European based dishes. it is a key ingredient for French spice blend Fines Herbs. Italians also use parsley in their sauces and with seafood.
Chimichurri is an easy sauce made with parsley. You can recreate this sauce with just a few simple ingredients. Take one cup of flat leaf parsley with the stems trimmed, two teaspoons of dried oregano, 3 or 4 garlic cloves, 1/2 cup of olive oil, 2 tablespoons of wine vinegar, 1 teaspoon of sea salt, 1/4 teaspoon or ground black pepper, and 1/4 teaspoon of red pepper flakes. Chop the parsley very finely, and add it with the rest of the ingredients. Chimichurri is similar to pesto sauce so it can be used on pasta, potatoes, meat, and fish.
Parsley is excellent with garlic, shallots, beans, chicken, butter, lentils, and potatoes. Add Parsley at the end of cooking to ensue that prolonged heat doesn't destroy its flavor.