Purslane Peppy Pesto
Purslane is a very prolific "weed" that is happy in almost any place! This nutritional superstar is known as "'akulikuli kula" in Hawaiian and grows in forests in places where challenging growing conditions exists for most plants, but not for this one. It has a zingy lemony flavor. Add to your salads, smoothies or make a pesto with some.
Purslane consumption cranks up our immune system with its high amount of Vitamin C and Zinc, boosts our brain power, regulates metabolism, loves our hearts and much more with Omega 3 Fatty Acids and some Vitamin E in all it's glory too (skin, eyes, immune health, etc.). Purslane contains more Omega 3 Fatty Acids than any other food, including salmon! So, feel free to indulge and load up on nutrition! I'll take my medicine today in the form of a Purslane Peppy Pesto, please!
Ingredients
- 1 Cup of Loosely Packed Purslane (Leaves and/or Stems)
- 2 Cloves of Fresh Garlic
- 2 tbs of Healthy Nuts (Walnuts, Pine Nuts, Marcona Almonds, Pecans, Pepitas - Experiment!)
- 1/4 tsp of Sea Salt
- 1 tbs Olive Oil
Directions
Gather a decent handful purslane. The leaves have a more lemony flavor, but if you enjoy the flavor of the stems, include them in the mix. Remember to rinse well! Purslane tends to get dirty living so close to the ground. Gritty pesto - no, thanks! Toss your purslane harvest into a food processor with the listed ingredients. Blend together until you have a decadent, zippy condiment to smear on fresh bread, add to pasta, or to enjoy any other way! Either way, you will up the nutrition of your plate and excite your taste buds!