You can use cilantro instead of parsley at a ratio of 1:1 (cilantro is much stronger). Cilantro can replace parsley at a 1:1 ratio, but it is much stronger, so use it with care: cilantro's bright, citrusy punch can take over a dish that only wanted parsley's quiet freshness. The swap works in bold dishes, and it needs a warning for the cilantro haters at the table.

All amounts in this guide are approximate. Taste as you go, adjust to your dish, and verify with a kitchen scale where weighing matters, because a spoonful can vary with how full it is and how finely the ingredient is ground.

The ratio, in a table

The table below scales the swap from the smallest amount to a full batch. The rule never changes: 1:1 (cilantro is much stronger).

Parsley called for Cilantro to use Notes
1/4 tsp parsley 1/4 tsp cilantro Start here for a first try
1/2 tsp parsley 1/2 tsp cilantro
1 tsp parsley 1 tsp cilantro The most common amount
1 tbsp parsley 1 tbsp cilantro
2 tbsp parsley 2 tbsp cilantro Taste before adding more

Worked examples

A chimichurri with no parsley

A chimichurri recipe calls for 1 cup of chopped parsley blended with garlic, vinegar and oil, but the parsley is gone. Use 1 cup of cilantro instead, blended the same way. The sauce turns brighter and more citrusy, with a bold herbal punch that suits grilled steak. It is not the classic chimichurri, which is parsley's sauce, but it is a vivid green sauce that works just as well on the meat, and some people prefer it.

A tabbouleh for a summer lunch

A tabbouleh recipe asks for 2 cups of chopped parsley, the main ingredient, but you only have half a cup. Use the parsley you have, and make up the rest with cilantro, chopped fine and mixed through. The salad gains a citrusy lift that parsley alone never gives, and the lemon in the dressing ties the two herbs together. It is a different tabbouleh, brighter and bolder, but it is still a good one.

A garlic butter for grilled fish

A garlic butter recipe uses 3 tablespoons of parsley folded into softened butter. Swap in 3 tablespoons of cilantro instead, chopped fine with the garlic and lemon zest. The butter turns bright green and tastes fresh and citrusy, and a slice melting over grilled fish is a lively finish. The cilantro suits the fish better than parsley would, because its brightness cuts through the richness of the butter.

What changes in the result

The flavour turns brighter, more citrusy and much stronger, because cilantro is one of the most assertive fresh herbs, while parsley is one of the mildest. A dish made with cilantro tastes bolder and more distinctive, which is welcome in a salsa or a chimichurri and overwhelming in a delicate soup. The colour stays the same, with bright green leaves, and the texture stays the same. The real change is the risk: about one person in ten tastes cilantro as soapy, so a dish that was safe for everyone becomes a dish that one guest cannot eat.

When not to substitute

Do not substitute dried herbs for fresh in salads, garnishes or dishes where the herb is eaten raw. If the recipe depends on parsley for its defining flavour or structure, do not make the swap at all. Buy the missing ingredient instead, because a substitution that changes the dish into something else is not a substitution worth making.

Where it works best, and where it does not

Cilantro shines as a parsley substitute in bold dishes: salsa, chimichurri, curries, grilled meats and fish, where its brightness is an asset. It is at its best in Mexican, Thai and Indian cooking, where cilantro belongs anyway. It fails in delicate dishes, in cooking for a crowd, and in any recipe where parsley was meant to be a quiet background note, because cilantro refuses to stay in the background. In those dishes, use parsley, or leave the herb out.

How to use it well

Use the same amount, 1:1, but warn the table, because cilantro is the most divisive herb there is. Chop it fine and add it at the end, just as you would parsley, so its brightness survives. If the dish is for a crowd you do not know, do not make this swap without asking, because one guest in ten will taste soap. Taste before serving, and if the cilantro is too strong, add more of the other ingredients rather than more herbs, or balance it with lime, which tames its edge.

A last tip for this swap

One more thing worth knowing: when cilantro replaces parsley, chop the tender stems in with the leaves, because they carry as much flavour as the leaves and they add a pleasant crunch to a salsa. Add a squeeze of lime at the same time, which lifts the cilantro and ties the dish together. And warn the table before you serve it: about one person in ten tastes cilantro as soapy, so a quick mention saves an awkward moment when a guest quietly pushes the salad aside.

Frequently asked questions

Can I use cilantro instead of parsley?

Yes, at a 1:1 ratio, in bold dishes such as salsa, chimichurri and curries. Cilantro is much stronger than parsley, with a bright, citrusy flavour, so the dish will taste bolder. Do not use it in delicate dishes or when cooking for a crowd, because about one person in ten tastes cilantro as soapy and will not be able to eat the dish.

How much cilantro replaces parsley?

The same amount, 1:1. A recipe calling for 1/4 cup of parsley needs 1/4 cup of cilantro, and a recipe calling for 2 tablespoons of parsley needs 2 tablespoons of cilantro. Because cilantro is stronger, you can use a little less if the dish is delicate, but start with the same amount and taste.

Will everyone like cilantro instead of parsley?

No, and that is the risk. Some people carry a gene that makes cilantro taste like soap, and for them the dish is inedible. Parsley has no such problem, which is why it is the safe herb. If you are cooking for guests you do not know well, stick with parsley, or ask first. The swap is safe for family who love cilantro, and risky for a crowd.

Can I use cilantro instead of parsley in tabbouleh?

Yes, partly. Tabbouleh is mostly parsley, so replacing all of it with cilantro makes a different salad, brighter and more citrusy. A mix of half parsley and half cilantro works well, because the parsley keeps the salad grounded and the cilantro lifts it. If you use all cilantro, add extra lemon to balance it.

Does cilantro taste like parsley?

No. Parsley is mild, clean and slightly peppery, while cilantro is bright, citrusy and much stronger. They look similar, with flat green leaves, but they taste very different, and a dish made with one will never taste like a dish made with the other. The swap changes the dish, so make it deliberately, not by accident.

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