Purslane has been a real revolution for me in the garden. In the hot Adelaide summer it will grow itself and provide a generous crop of crisp nourishing greens that can be eaten raw or cooked. I look forward to it coming so I can add it to stir fries, salads, pesto, and any recipe calling for a leafy green. When adding to salads I tend to strip the leaves off the stems and just eat the leaves as the stems can get tough. When cooking I leave the stems on. Once you identify purslane you will see it growing everywhere. Careful for the poison look alike that drips white sap when you cut it. Purslane has a lovely fresh flavour that is cross between celery and apple. Stick to the purslane growing in your garden or areas you know haven’t been sprayed with poison or dog wee. For this recipe I cut off the top 5 cm of growth stems and all. The flowers and seeds can also be eaten so leave them in when using in recipes.
Purslane pesto recipe
1 bunch basil
Purslane, large handful (Portulaca oleracea)
200gm raw macadamia nuts
1 teaspoon homemade chilli paste (or 1 clove crushed garlic if you prefer)
100ml olive oil
Add the basil, purslane, chilli, tamari and oil to food blender. I use a little food blender that attaches to my stick blender. Toast the nuts in hot pan for a few minutes. When toasted add the nuts to the rest of the ingredients in the blender. Pulse on low speed until well combined into a paste. Store in clean jar in the fridge.