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!
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