in Italy

Wild Purslane Pesto

updated

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Ingredients for 1 servings:

  • 100 g purslane, finely chopped
  • 15 g pine nuts
  • salt and pepper
  • 50 ml sunflower oil
  • e.g. lemon juice

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegetarian, healthy

Wash the purslane and pat dry, removing the thicker stems. Lightly toast the pine nuts in a pan without oil. Place both in a blender, add the oil, and blend until smooth. Finally, add a few squeezes of lemon juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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