Even though early Americans, including Martha Washington, enjoyed Purslane both fresh and pickled, its use dwindled in the early 1900s. Thankfully, in recent times, farmers, foragers, and innovative chefs have reignited their interest in this advantageous weed.
When preparing wild Purslane, it’s essential to thoroughly wash the plant to eliminate any pesticide residues. With its tart and mildly salty flavor, Purslane is an excellent addition to salads and various dishes.
Moreover, here’s a straightforward recipe to attempt: Purslane and Basil Pesto.
Ingredients:
- 2 cups young Purslane leaves and stems, rinsed and roughly chopped
- 45g basil leaves, rinsed
- 1 clove of garlic
- 45g toasted almonds
- Juice from half a lemon
- 50ml olive oil
- Salt and pepper to taste
Instructions:
- Combine Purslane, basil, garlic, almonds, and lemon juice in a food processor.
- Pulse until the mixture is well combined.
- While the processor is running, slowly drizzle in olive oil until the mixture emulsifies.
- Season with salt and pepper according to your taste.
- Enjoy this flavorful pesto on toasted sandwiches, roasted vegetables, meat, or tossed with pasta.
Now, let’s delve into the nutritional benefits of Purslane:
