| Prep: 10 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 21g | 3g | 3g |
| sugars | fibre | protein | salt |
| 1g | 1g | 4g | 0.2g |
New York City is a diverse tapestry of culinary adventures, and it’s this fascination with the city’s melting pot that inspired me to create this vibrant Purslane Pesto. Combining the familiar with the unusual, this recipe is a refreshing twist on the classic pesto and a testament to how traditional flavors can be elevated with a touch of creativity.
A Dynamic Duo of Greens
The star of this dish, purslane, is a lesser-known but incredibly nutritious green that thrives in urban gardens. It’s often considered a weed, but its tangy, slightly lemony flavor makes it an excellent base for this pesto. Pairing it with basil brings a sense of familiarity while still allowing the unique characteristics of the purslane to shine. With each bite, there’s a delightful complexity that makes this dish stand out.
Health Benefits Galore
One of the reasons I adore this Purslane Pesto is its health benefits. Purslane is packed with omega-3 fatty acids, vitamins A, C, and E, and essential minerals like magnesium and potassium. These nutrients are perfect for supporting heart health, boosting immunity, and improving overall wellness. By combining purslane with ingredients like garlic and extra-virgin olive oil, you get a dish that is not only delicious but also incredibly good for you.
Moreover, this pesto is a powerhouse of antioxidants thanks to both the purslane and the basil. Antioxidants help combat oxidative stress and inflammation in the body, making this pesto an excellent addition to a health-conscious diet. Plus, the healthy fats from the olive oil and pine nuts contribute to satiety, making it a satisfying addition to any meal.
Perfect Pairings
Purslane Pesto is versatile and pairs beautifully with a variety of dishes. Toss it with pasta for a quick, nutritious dinner, or spread it on a sandwich for a zesty upgrade. It’s also a fantastic dip for veggies or a unique topping for grilled fish or chicken. Looking for a plant-based meal? This pesto can be the centerpiece of a delightful grain bowl, mixed with quinoa, roasted veggies, and a sprinkle of feta cheese.
If you’re a fan of classic Italian pesto, you’ll find this Purslane Pesto both familiar and novel. It shares the same creamy, garlicky profile but with an added brightness that makes it perfect for warmer weather dishes.
Discover more about the magic of purslane and its uses here, and if you’re intrigued by the potential health benefits, check out this article on purslane’s nutritional profile. Cooking is about exploration and joy, and this Purslane Pesto is a beautiful reminder of just how exciting and rewarding culinary creativity can be.
What You’ll Need
Method
Step One
Rinse the fresh purslane and basil leaves thoroughly under cold water to remove any dirt. Pat them dry using a clean kitchen towel or paper towels.
Step Two
In a food processor, combine the fresh purslane leaves, fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and minced garlic.
Step Three
Pulse the mixture in the food processor a few times until the ingredients are coarsely chopped.
Step Four
While the food processor is running, slowly pour in the extra-virgin olive oil. Continue processing until the mixture is well combined and smooth.
Step Five
Add the lemon juice, salt, and pepper to taste. Pulse a few more times to incorporate these ingredients.
Step Six
Taste the pesto and adjust the seasoning if necessary. If the mixture is too thick, you can add a little more olive oil to achieve the desired consistency.
Step Seven
Transfer the purslane pesto to a clean container and store it in the refrigerator until ready to use. Enjoy your homemade pesto with pasta, on sandwiches, or as a dip!
