Episode 7: Purslane

By | June 21, 2016

This week Sean’s mom Karen visited us from Ontario! We had an amazing time exploring our little corner of British Columbia and found ripe Thimbleberry and tons of new Purslane shoots. After adding a lot of it to a salad, I made a pesto which we added to pasta and bread.

Fantastic Purslane Pesto Recipe

2 cups whole purslane
1 Lemon, juiced
2 tbsp olive oil
1/4 cup nuts (pine nuts or walnuts are great)
1/4 cup parmesan or nutritional yeast
salt and pepper to taste
optional: 2-3 cloves roasted garlic, 1/2 teaspoon red pepper flakes, 1/4 cup sundried tomatoes

Pulse the lemon juice and purslane together, scraping sides until combined. Add oil, pine nuts and parmesan. Pulse until smooth. Fantastic with pasta, on bread, crackers, omelettes and mezza plates!

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