Pesto lovers, get ready for an exciting twist on your favorite sauce! Purslane Pesto is a fresh, vibrant alternative to traditional basil pesto, packed with nutrients and a slightly tangy flavor. Purslane, a highly nutritious wild green, is rich in omega-3 fatty acids, antioxidants, and vitamins, making this pesto both delicious and incredibly healthy. Whether you spread it on toast, toss it with pasta, or use it as a dip, this silky, nutty, and slightly lemony pesto will elevate your meals in the most delightful way.
Why You’ll Love This Purslane Pesto
- Super nutritious – Packed with vitamins A, C, and E, plus heart-healthy omega-3s.
- Unique flavor – Slightly tangy with a smooth, nutty finish.
- Versatile – Use it as a pasta sauce, sandwich spread, dip, or salad dressing.
- Easy to make – Ready in just a few simple steps with minimal ingredients.
Ingredients & Their Role
Main Ingredients:
- 2 cups packed fresh purslane leaves – The star of the show! Purslane adds a mild, lemony tang and a boost of nutrition.
- 1/2 cup pine nuts (or walnuts) – Provides richness and a creamy texture. Walnuts offer a slightly earthier flavor, while pine nuts are buttery and sweet.
- 1/4 cup grated Parmesan cheese – Adds umami depth and a salty balance to the pesto.
- 1/4 cup olive oil – Gives the pesto a silky consistency and enhances its flavor. Use extra virgin olive oil for the best taste.
- 2 cloves garlic, minced – Infuses a bold, aromatic kick.
- Salt and pepper to taste – Brings out all the flavors and adds the perfect finishing touch.
Step-by-Step Instructions
1. Blanch the Purslane
Blanching helps preserve the bright green color and tones down the slight bitterness of purslane.
- Bring a pot of salted water to a boil.
- Add the purslane leaves and blanch for 1 minute.
- Drain and immediately plunge the leaves into ice water to stop the cooking process.
- Once cool, drain well and pat dry with a clean kitchen towel.
2. Combine Ingredients
- In a food processor, add the blanched purslane, pine nuts, Parmesan cheese, olive oil, minced garlic, salt, and pepper.
3. Blend to Perfection
- Pulse the mixture until it reaches a smooth, creamy consistency.
- If the pesto is too thick, add a little more olive oil until you achieve the desired texture.
4. Store & Preserve
- Transfer the purslane pesto to a clean jar and cover the surface with a thin layer of olive oil to prevent oxidation.
- Store in the refrigerator for up to a week.
- For longer storage, freeze in an ice cube tray or airtight container for up to 3 months.
Pro Tips for the Best Purslane Pesto
✔ Choose young, tender purslane leaves for the best flavor. Older leaves can be tougher and slightly bitter.
✔ Toast the pine nuts or walnuts for a deeper, nuttier flavor. Simply heat them in a dry pan over medium heat for 2–3 minutes until golden and fragrant.
✔ Balance the tanginess by adding a squeeze of lemon juice if desired.
✔ Make it vegan by swapping Parmesan cheese for nutritional yeast or a dairy-free cheese alternative.
How to Serve Purslane Pesto
This flavorful pesto is incredibly versatile! Here are some delicious ways to enjoy it:
- Pasta – Toss with your favorite pasta for a quick and nutritious meal.
- Bruschetta – Spread over toasted bread and top with cherry tomatoes.
- Grilled vegetables – Drizzle over roasted zucchini, eggplant, or bell peppers.
- Salad dressing – Thin it out with a little lemon juice and extra olive oil.
- Pizza sauce – Use as a flavorful base instead of tomato sauce.
- Dip – Serve with crackers, fresh veggies, or pita bread.
Final Thoughts
This purslane pesto is a fresh, healthy, and delicious alternative to traditional pesto. It’s packed with flavor, simple to make, and incredibly versatile. Whether you're a foraging enthusiast or just looking to try something new, this recipe is a must-try.
Give it a whirl, and let this nutrient-rich pesto transform your meals with its bright, tangy, and nutty goodness!