Delicious Purslane & Walnut Pesto Recipe (Ready in 5 Minutes)
Want to try it tonight? This vibrant pesto is a reader favorite.
Ingredients (serves 4):
- 2 cups fresh purslane (leaves and tender stems)
- 1 cup fresh basil
- 1/3 cup toasted walnuts or pine nuts
- 2 cloves garlic
- Juice of 1 lemon
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
- Optional: 1/4 cup Parmesan (omit for vegan)
Instructions:
- Wash purslane thoroughly and pat dry.
- Add purslane, basil, nuts, garlic, and lemon juice to a food processor.
- Pulse until coarsely chopped.
- Slowly drizzle in olive oil while processing until smooth.
- Season and enjoy immediately on pasta, toast, or as a dip.
So fresh, tangy, and incredibly nourishing!
Final Thoughts: Your Garden’s Hidden Treasure
Purslane isn’t just a survivor — it’s a gift. Easy to grow, bursting with nutrients, and delicious in countless dishes, this once-maligned plant deserves prime real estate in your garden and on your plate.
Next time you spot those familiar reddish stems, smile… and harvest. Your body will thank you.
Frequently Asked Questions About Purslane
Is purslane safe to eat raw?
Yes! Young leaves and stems are crisp, lemony, and completely safe when washed well. Always identify properly and avoid plants from polluted areas.
Can purslane grow in pots or containers?
Absolutely — it thrives in containers, hanging baskets, or even balcony rails. It loves heat and needs minimal care.
Does purslane have any side effects?
Like spinach, it contains oxalic acid, so people prone to kidney stones should enjoy it in moderation. Otherwise, it’s well-tolerated by most.
Disclaimer: This article is for informational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. Always consult your healthcare provider before making significant changes to your diet, especially if you have underlying health conditions.