Purslane Basil Pesto

I just returned from boot camp at the Culinary Institute of America (CIA) at Copia in Napa, California. The CIA has its own Culinary Garden that features seasonal produce. Our instructor introduced us to the superfood purslane. It tastes comparable to watercress and spinach, with a tart lemon finish. Purslane contains more omega 3 fatty acids than any other plant source. It is also loaded with vitamin A, B, C, and E, beta carotene, magnesium, calcium, potassium, and folate. The primary season for purslane is summer and early fall in southern California. 

You can find purslane in your local farmer’s market. Look for plump, shiny green leaves. Store the purslane in a plastic bag in the crisper drawer of your refrigerator. Be sure to use purslane within three days.

To prepare purslane, wash thoroughly under cold running water. Peel the leaves from the stems. While the stems are edible, they tend to be slimy like okra. This pesto recipe features fresh purslane, basil, garlic, pine nuts, parmesan reggiano, and olive oil. Toss the pesto with pasta, spread it on a sandwich, and top fish and chicken with it. Enjoy!

Ingredients:

½ cup pine nuts, roasted

2 garlic cloves

1 cup purslane leaves

1 cup basil leaves

½ cup grated parmesan reggiano

½ cup extra virgin olive oil

Salt and pepper to taste

Method:

1. To roast pine nuts, preheat oven to 325℉. Place nuts on a baking sheet and cook for five minutes. Shake the nuts and return to the oven for three more minutes. Set aside to cool. 

2. In the bowl of a food processor or a blender, with the motor running, add the garlic and the nuts. Pulse until chopped. 

3. Add the purslane and basil and pulse until combined.

4. Add the cheese and pulse until blended.

5. With the machine running, slowly add the olive oil.

6. Season with salt and pepper.

Notes:

Pistachios, walnuts, and almonds can be substituted for pine nuts.