Pesto di Portulaca, the no-cost recipe to fill up on Omega 3

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Carlos Laforet Coll
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How to prepare at home, in a few simple steps, the delicious and nutritious purslane pesto, the weed with a thousand virtues

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How to prepare the delicious and nutritious purslane pesto at home in a few simple steps, the weed with a thousand virtues

Purslane (Portulaca oleracea) is more than just a weed weed. In addition to being edible, it is rich in nutrients, especially Omega 3 which help reduce cholesterol and prevent cardiovascular disease. It also has a diuretic and anti-inflammatory action.

There are several ways to enjoy this plant with extraordinary beneficial properties. It is usually used to prepare salads or in omelettes, but not everyone knows that with purslane you can make a delicious and nutritious pesto, to be used as a condiment for both pasta and bruschetta.

Let's find out how in a few simple steps to fill up on Omega 3. The main advantage of this plant is that it can be grown easily in your own vegetable garden or garden to always have it available, at no cost.


Index


Ingredients 

  • purslane leaves (80 grams)
  • 25 grams of pine nuts
  • 35 ml of extra virgin olive oil
  • half a clove of garlic
  • a pinch of salt

Preparation

First wash the purslane leaves well. Put the leaves, garlic, pine nuts and a pinch of salt in a blender. Run it for a few seconds and add the oil. Continue to blend until you get a creamy and homogeneous mixture.

If, on the other hand, you have a mortar available, start pounding the garlic and pine nuts first with the wooden pestle, combined with the salt. Continue adding the basil, crush the leaves well and continue with circular movements until you get a mush. Soften the mixture by pouring the oil little by little. Transfer everything to a bowl and mix with a spoon to make it homogeneous. 

The purslane pesto can also be enriched with a little chilli and Parmesan if you prefer stronger flavors. 

Storage 

To best preserve your pesto, we advise you to transfer it to a glass jar and close it hermetically and consume it within 4/5 days. Alternatively, you can keep it in the freezer for up to about six months.

You may also be interested:

  • Portulaca: how to grow this beneficial plant in your garden, considered by too many to be just a weed

  • Genoese pesto: the original recipe and 10 variations

  • Edible weeds: 10 wild herbs to collect and eat

  • Portulaca: benefits and how to cook the ancient 'weed' with a thousand properties

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