Purslane Pesto Recipe

Ingredients

• 2 cups fresh purslane leaves, stems removed
• 1/2 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 2 garlic cloves, chopped
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. Wash the purslane leaves and dry them thoroughly.
2. In a food processor, pulse the purslane, Parmesan cheese, pine nuts, and garlic until the mixture is finely chopped.
3. With the food processor running, slowly pour in the olive oil until the mixture forms a smooth paste.
4. Add salt and pepper to taste.
5. Transfer the pesto to a glass jar and store it in the refrigerator for up to a week.

Serving Suggestions

• Toss the purslane pesto with pasta and cherry tomatoes for a delicious summer meal.
• Spread the pesto on a slice of crusty bread and top it with fresh mozzarella and slices of tomato.

Verdict

Purslane pesto is a tasty and nutritious twist on traditional basil pesto. The flavorful purslane leaves add a unique tangy taste, while the pine nuts and Parmesan cheese provide a rich and nutty depth of flavor. This pesto is incredibly versatile and can be used as a pasta sauce, sandwich spread, or dip. Plus, the high omega-3 fatty acid content of purslane makes this pesto a heart-healthy choice.