Greek Style Purslane PestoFrom ivy 8 years ago
- 1 cup of purslane leaves shopping list
- 1/2 cup of extra virgin olive oil shopping list
- 1 clove of garlic shopping list
- 4 spoonfuls of lemon juice shopping list
- salt (not much as feta is salty) shopping list
- feta cheese (a piece about 6X6X2 cm) shopping list
- roasted pine nuts (a large handful) shopping list
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
The Cookivy Whereabouts, Unknown
The Rating5 people
Purslane is very good for you!!greekgirrrl in Huntington Village loved it
I love this since the purslane is free.
The addition of feta cheese is nice too.
Michaeltrigger in loved it
Awesome pictures! I haven't tried this so where do I get the purslane leaves. I do love a good pesto.bluewaterandsand in GAFFNEY loved it