Moreover, here’s a straightforward recipe to attempt: Purslane and Basil Pesto.
Ingredients:
- 2 cups young Purslane leaves and stems, rinsed and roughly chopped
- 45g basil leaves, rinsed
- 1 clove of garlic
- 45g toasted almonds
- Juice from half a lemon
- 50ml olive oil
- Salt and pepper to taste
Instructions:
- Combine Purslane, basil, garlic, almonds, and lemon juice in a food processor.
- Pulse until the mixture is well combined.
- While the processor is running, slowly drizzle in olive oil until the mixture emulsifies.
- Season with salt and pepper according to your taste.
- Enjoy this flavorful pesto on toasted sandwiches, roasted vegetables, meat, or tossed with pasta.
