I have discovered Purslane... and what a discovery it has been ! This fabulous, succulent green is amazing. You absolutely have to try this recipe. If you cannot find purslane you can substitute purslane with spinach.
4 Cups Purslane
2 Cups Fresh Basil
1 Cup Roasted Pine Nuts
1/2 Cup Extra Virgin Olive Oil
8 Garlic Cloves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Honey or Agave Nectar
1/4 Teaspoon Fresh Ground Pepper
Place all ingredients in the food processor and pulse until smooth. Use this wonderful pesto in pasta... risotto, as a spread in sandwiches or as a dip for some crudite. Enjoy!
This is Purslane...