The popularity of raw and pickled Purslane declined in the early 1900s, despite the fact that early Americans, including Martha Washington, loved it. Thankfully, creative chefs, foragers, and farmers have reignited interest in this useful herb in the last few years.
Thorough washing is necessary to remove any remaining pesticide residues when working with wild Purslane. The mildly salty and tart flavor of purslane makes it a great complement to a wide range of foods.
Purslane and basil pesto is an easy dish that you may try.
Things needed:
- 2 cups of young, roughly cut, and rinsed Purslane stems and leaves
- 45 grams of washed basil leaves
- One garlic clove
- 40 grams of toasted almonds
- Half of a lemon’s juice
- a half-milliliter bottle of olive oil
- According to personal preference, season with salt and pepper.
Instructions:
- Toss the almonds, basil, garlic, lemon juice, and purslane in a food processor.
- Mix everything together by pulsing.
- Emulsify the mixture by slowly streaming in the olive oil while the machine is running.
- Add salt and pepper according to your taste.
- Put this aromatic pesto over toasted sandwiches, roast veggies, meat, or mix it with pasta for a delicious meal.
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