Ingredients

How to make it

  • Roast pine nuts in a non stick frying pan for just a few minutes being careful as they burn easily and when roasted on both sides set aside until they cool down.
  • Combine all the ingredients (except feta and pine nuts) and half the olive oil in a blender or food processor. Start blending and then add the pine nuts, feta, and the remaining olive oil slowly-checking for the consistency that you prefer. If you have the option drizzle the olive oil as you blend
  • It makes about 1 cup of pesto which can be eaten fresh (within 3-4 days preserved in the refrigerator) and/or frozen for later use.
  • We were very hungry so I forgot to take a picture but I still had the remaining half in the refrigerator.
  • See more at http://kopiaste.blogspot.com/2008/07/greek-style-purslane-pesto.html
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Reviews & Comments 7

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  • ivy 5 years ago
    Purslane is also called verdolaga in many places or Rose Moss. If you have a garden, search for it there as it grows everywhere and many people consider it as a weed, but it is not. I guess the best place to get it is the farmers' market. Thanks for the voting.
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    " It was excellent "
    bluewaterandsand ate it and said...
    Awesome pictures! I haven't tried this so where do I get the purslane leaves. I do love a good pesto.
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  • ivy 5 years ago
    Thanks trigger for the rating. Lucky you to get purslane free, because in the city we pay for it (lol).
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    " It was excellent "
    trigger ate it and said...
    I love this since the purslane is free.
    The addition of feta cheese is nice too.
    High five
    Michael
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  • ivy 5 years ago
    Chefmeow thanks for the voting as well.
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  • ivy 5 years ago
    Greekgirrrl thanks for the voting.
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    " It was excellent "
    greekgirrrl ate it and said...
    Purslane is very good for you!!
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