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Parsley Pesto


Parsley Pesto


  • 2 cups fresh parsley
  • 1/8 cup fresh oregano
  • 1/3 cup fresh thyme
  • 2 T 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


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

Recipe Notes

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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