The Purslane and Almond Pesto is simply amazing, and if you have never tasted it, I recommend doing so immediately. It requires no cooking and is extremely easy to prepare. It is a wild herb that is rarely found in markets. It is usually sold by small farmers who do not buy from large distributions. Another way to find it is by going to the fields and picking it with your own hands, as one does with chicory or asparagus, and so on. Fortunately, I find it in the garden that my husband tends, and when it’s in season, I cook it in a thousand ways. For the pesto, I use the plant when it is still small, and for all other recipes when it is mature because it is more flavorful and fleshy. It should be eaten often during its seasonality because it is a food rich in substances that are very good for our body.
If you love fresh and genuine flavors, this purslane and almond pesto will become your ally in the kitchen. Let me know if you try it.
Anna – lappetitovienmangiando
Here are links to two more recipes with purslane:
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 9 oz young purslane
- 7 tbsp extra virgin olive oil
- 1.75 oz grated Parmesan cheese
- 1.75 oz grated Pecorino Romano
- 1.4 oz blanched almonds
- 1 clove large garlic
Tools
- 1 Blender
- 1 Bowl
- 1 Plastic wrap
Preparation
After picking or purchasing young purslane with small leaves, remove the tender branches from the central stem and plunge them into a bowl full of water. Let them soak for a few minutes and then wash them thoroughly as you would with any leafy green. Once cleaned, dry them and place them inside a blender or food processor.
Add the Parmesan, Pecorino, extra virgin olive oil, garlic clove, but not the almonds or salt, and blend finely.
Now add the almonds and restart the blender. However, this time chop coarsely because the almond pieces should be felt under the teeth. If you don’t like it this way, you can add the almonds at the beginning and blend finely with the other ingredients. Once ready, taste and adjust the salt if needed. Normally it isn’t necessary, but it depends on your taste.
Use the Purslane and Almond Pesto to dress pasta or spread directly on a slice of toasted bread.
Tips and Storage
Purslane pesto keeps perfectly for a few days, but cover it with plastic wrap in contact to prevent it from darkening or drying out.
You can make a stock and freeze it in portions, or even preserve it to enjoy all year round. It will definitely darken but will still be delicious.
If you want to know more about the process to do everything safely, then check out: Homemade Preserves
FAQs (Frequently Asked Questions)
I don’t have blanched almonds, can I use those with skin?
Yes, the flavor will be slightly more rustic, but just as good.
The pesto turns dark in the fridge, is this normal?
This can happen due to oxidation of the leaves. To prevent this, cover it with a layer of oil and store it in an airtight container.
Can I use it for meat or fish as well?
Yes, it goes beautifully with steamed fish fillets or as a sauce for grilled white meats.
