Purslane, often considered a weed, is a nutritional powerhouse that can be a wonderful addition to your kitchen. Rich in omega-3 fatty acids, vitamins, and minerals, this succulent green is both versatile and delicious. The image above shows purslane plants and a delightful purslane pesto, showcasing the potential of this underrated green. In this guide, we’ll explore how to make a delicious and healthy purslane pesto, perfect for adding a fresh and vibrant flavor to your meals.
Purslane Pesto Recipe
Ingredients:
2 cups fresh purslane leaves
1/2 cup fresh basil leaves (optional for added flavor)
1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan version)
1/4 cup nuts (pine nuts, walnuts, or almonds)
2 cloves garlic
1/2 cup extra virgin olive oil
Salt and pepper to taste
Juice of 1 lemon (optional, for brightness)
Instructions:
Prepare the Ingredients: Wash the purslane and basil leaves thoroughly to remove any dirt. Pat them dry with a kitchen towel.
Blend the Pesto: In a food processor or blender, combine the purslane, basil (if using), Parmesan cheese (or nutritional yeast), nuts, and garlic. Pulse a few times to chop the ingredients.
Add Olive Oil: Slowly drizzle in the olive oil while the processor runs until the mixture becomes smooth and creamy. You can adjust the consistency by adding more oil if needed.
Season and Finish: Season with salt, pepper, and lemon juice to taste. Blend briefly to mix.
Store or Serve: Transfer the pesto to a clean jar or container. Store in the refrigerator for up to a week, or freeze in ice cube trays for easy portioning.
Serving Suggestions:
Toss with pasta for a quick, flavorful meal.
Use as a spread on sandwiches or wraps.
Drizzle over grilled vegetables or meats.
Mix into salads for an added nutritional boost.
Enjoy your homemade purslane pesto, and don’t hesitate to experiment by adding your favorite herbs and spices to make it your own!