Parsley Pesto

Parsley Pesto


  • 2 cups  fresh parsley
  • 1/8  cup  fresh oregano
  • 1/3  cup  fresh thyme
  • 2 fresh mint minced
  • 4 cloves  garlic minced
  • 2 T lemon juice
  • 2 T red wine vinegar
  • ¼  t salt
  • ¼  t  pepper
  • ¼  cup  virgin olive oil


  • Pack all ingredients into a food processor and pulse until blended and finely chopped. If the mixture is too dry add oil to taste.


Note: Serve as a condiment for baked potatoes, spread for toasted bread or plantains, or as a sauce for pasta.

Recipe from Merrill’s Kitchen.

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