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Homemade Purslane Pesto (Freeze-Ahead Cubes)
Cuisine: Mediterranean
Category: Condiment
Keywords: purslane recipe, purslane pesto, healthy sauce, omega-3 pesto, freeze ahead pesto
Prep Time:
Cook Time:
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Total Time:
Yield: 2 cups of pesto
Introduction
Purslane is often mistaken for a simple weed, but this leafy green is packed with powerful nutrients such as omega-3 fatty acids, antioxidants, and essential vitamins like A, C, and E.
It’s particularly beneficial for people over the age of 60, as it supports heart health, boosts brain function, strengthens bones, and helps reduce inflammation in the body.
By incorporating purslane into your diet, you can enjoy a natural, flavorful way to improve your overall health and wellness.
This Purslane Pesto recipe, developed by the team at tinsuf, offers a delicious and convenient way to enjoy the benefits of purslane.
The recipe is perfect for making ahead and freezing into cubes, so you always have a quick, nutrient-dense sauce ready for pastas, soups, sandwiches, and more.
Ingredients
- 4 cups fresh purslane leaves and tender stems, rinsed and dried
- 1/2 cup extra virgin olive oil
- 1/2 cup walnuts or pine nuts, toasted
- 3 garlic cloves, peeled
- 1/2 cup grated Parmesan cheese or nutritional yeast for a vegan option
- Juice of 1 lemon
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Rinse the purslane thoroughly under cold running water to remove any dirt or debris. Pat dry with a clean towel.
- In a food processor, combine purslane, toasted walnuts or pine nuts, garlic, Parmesan cheese, lemon juice, salt, and pepper.
- Pulse several times until roughly chopped. Then, with the processor running, slowly drizzle in olive oil until the mixture becomes smooth and creamy.
- Taste and adjust seasoning as desired, adding more salt, lemon juice, or Parmesan for balance.
- Transfer pesto into clean jars for refrigeration or spoon into ice cube trays for freezing. Once frozen, transfer cubes to a freezer-safe bag.
Troubleshooting & Consistency Tips
- If the pesto is too thick, blend in a tablespoon of water or more olive oil to thin it out.
- If the flavor is too tangy, balance it with a small pinch of sugar or a drizzle of honey.
- For a brighter green color, add the lemon juice right before blending to prevent oxidation.
- Always toast the nuts before using to enhance their flavor and aroma.
Storage & Make-Ahead
Store freshly prepared pesto in airtight jars in the refrigerator for up to 1 week.
For longer storage, freeze the pesto in ice cube trays, then transfer the cubes to a freezer-safe bag.
This method allows you to easily defrost single portions for quick meals.
To thaw, place a cube in the refrigerator overnight or stir directly into warm dishes like soups or pasta sauces.
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Why This Recipe Works
This recipe preserves the natural tangy flavor and nutrient-rich profile of fresh purslane while adding creamy texture from nuts and Parmesan.
The olive oil enhances the absorption of fat-soluble vitamins, and the lemon juice provides balance and brightness.
Freezing the pesto into cubes is a convenient way to preserve its freshness, ensuring you have a ready-to-use superfood sauce at any time.
Expert Tips
- Harvest purslane from clean, pesticide-free areas to ensure safety.
- For a vegan alternative, substitute Parmesan cheese with nutritional yeast.
- Experiment with adding fresh basil or parsley for a traditional pesto flavor twist.
- Use frozen cubes to instantly boost the flavor of soups, stews, and roasted vegetables.
- Pair purslane pesto with grilled fish or chicken for a complete, nutrient-dense meal.
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