ready to use it.
Using ingredients like purslane (treated as a weed in the U.S. and a delicacy in Europe), walnuts, and walnut oil, really give meals a boost of omega-3 fatty acids.
Use your pesto on pasta, sandwiches, bruschetta, or as a dip. Or toss it with shaved ribbons of zucchini & summer squash with some chopped tomato. Beautiful! Truthfully, I'd be happy to sit down with a bowl of pesto and a spoon, haha.
Purslane Pesto1 cup purslane
3-4 cups basil
1/2 tsp. salt
4-6 cloves garlic
1/4 cup walnuts
1/4-1/3 cup olive oil
Wash purslane and basil. Put first 5 ingredients in a food processor. Add olive oil while processing, until ingredients come together to form a thin paste.
Kale Pesto
2-3 large kale leaves, stems removed
2-3 cups basil
1/2 tsp. salt
4-6 cloves garlic
1/4 cup walnuts
1/4 cup walnut oil
1/4 cup olive oil
Wash basil. Put first 5 ingredients in a food processor. Add walnut oil and olive oil while processing, until ingredients form a paste.
Pine Nut Pesto
3-4 cups basil
1/2 tsp. salt
4-6 garlic cloves
1/2 cup pine nuts
1/4-1/3 cup olive oil
Wash basil. Put first 4 ingredients in a food processor. Add olive oil while processing, until ingredients form a thin paste.
4 comments:
I really should make my own pesto. Although I can't imagine how good mine would be without pine nuts.
Very nice! I love pesto in any form, and I think it's a fantastic idea to add purslane.
Barefoot ;-) - I just made a decent nut-free pesto as an experiment. Pretty tangy (I used purslane which can be bitter, plus some lemon juice) but I just couldn't stop dipping with it! I'll probably post another 3 pestos in a week or so...I'd like to come up with 3 decent nut-free recipes for some variety.
Oh I think I am in heaven.. that kale pesto sounds divine! I have *no* idea what purslane is though, or even if we have it in Aussieland! Definitely going to have a go at the kale one though, s soon as my garden starts cranking out mature plants.
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