Add lemon juice, cheese (if using), and season with salt and pepper. Pulse a few more times to blend.
Taste and adjust seasoning or acidity as needed.
Serving and Storage Tips:
Serve as a spread on toast, a sauce for pasta, or a dressing for roasted vegetables.
Store in an airtight container in the refrigerator for up to one week.
For longer storage, freeze in ice cube trays and transfer to a freezer bag.
Variations:
Swap walnuts with almonds, pecans, or pumpkin seeds.
Add fresh basil or mint for a herbal twist.
For a vegan version, omit the cheese or replace it with nutritional yeast.
FAQ:
Q: Is purslane safe to eat raw?
A: Yes! Purslane is entirely edible and delicious raw, with a slightly tangy, lemony flavor. Just make sure it’s harvested from a clean, pesticide-free area.
Q: Can I use other wild greens?
A: Absolutely. Chickweed, dandelion greens, or lamb’s quarters also work well, though the flavor will vary.
Q: What if I don’t have a food processor?
A: You can use a mortar and pestle for a more rustic texture or finely chop everything by hand and mix in a bowl.
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