Name: Purslane Pesto
Prep time: 15 min
Total time: 15 min
Ingredients: 3 cups purslane (packed cups); ½ avocado; 1 serrano or jalapeno pepper; 1 shallot; ½ tsp sea salt; 2 tbsp olive oil

AuthorDesireeCategoryEasy Recipes, Gluten Free, Sauces, VegetablesDifficultyBeginner

This pesto is a great way to use purslane. It's easy to make and great to use as a dip, pasta sauce or base for a pizza.

Prep Time15 minsTotal Time15 mins

3 cups purslane (packed cups)

½ avocado

1 serrano or jalapeno pepper

1 shallot

½ tsp sea salt

2 tbsp olive oil

Place all the ingredients in a food processor except the olive oil. Blend till it all comes together scraping down the mixture periodically.

Once blended add the 2 Tablespoons of olive oil and blend till the mixture because smooth. Pour the pesto in a glass jar to store. Will keep for about 5 days.

This pesto is a great dip. I use it to dip my sweet potato fries in. 🙂

You can also make a batch of this pesto and place in ice cube trays and freeze them. The next time you make pasta, a soup or want a pizza sauce base, you can take some cubes out the freezer

Ingredients