Introduction:
Maybe you’ve seen it growing everywhere—between sidewalk cracks, in your garden, or along trails—but you never knew its power. Purslane, often dismissed as a weed, is actually a nutritional goldmine rich in Omega-3s, antioxidants, and vitamins. Today, we’re transforming this humble plant into a vibrant, tangy pesto that rivals any classic recipe. No store-bought herbs, just the bounty from your backyard.
Ingredients:
2 cups fresh purslane leaves and tender stems (washed and dried)
1/3 cup walnuts or sunflower seeds (toasted)
1 clove garlic
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese (optional for vegans)
Juice of 1 lemon
Salt and pepper to taste
Instructions:
In a food processor, combine the purslane, garlic, and nuts. Pulse until coarsely chopped.
With the processor running, slowly drizzle in olive oil until a smooth paste forms.
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