Purslane and Basil Pesto

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...