How to make
Purslane pesto is a great alternative to basil pesto Genovese for when we want to diversify our menu. In addition, thanks to purslane, we will be enriched with valuable substances for our body.
Although in some places this plant is considered a weed, it occupies a place of honor on the table of various countries and its qualities are highly valued.
Purslane contains 7 times more vitamin C than citrus fruit. It is also rich in vitamin A, B vitamins and many minerals.
Here's how to use it for making pesto:
Wash it well and tear off the tender tips and leaves, by removing the thicker stems, since they are slightly tough.
Put the purslane in the jug of a blender and add the washed and well-drained basil (sometimes I also add a sprig of parsley for a more fresh taste).
Add the garlic, crushed or grated mature cheese, lemon juice and olive oil.
Before grinding the pesto, lightly toast the nuts and sunflower seeds, so that they can release their aroma. Do not overcook them. After they cool, put them in with everything else.
Grind in a few times, but it is best that small pieces remain and that the pesto does not turn into a smooth paste.
If desired, you can season the pesto with a little salt, dilute it with olive oil or lemon juice (it depends on what you will use it for).
It's great for salads, pasta, bruschetta.
Enjoy your meal!
