Friday, August 26, 2011

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...

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