On Tuesday I went to the farmers’ market and could not resist buying purslane. It’s not that I am a fan of this vegetable as I remember being indifferent when eating it in salads when I was young. This is why I never bought it before but reading about it’s properties in the History of Greek Food, it made me think twice and thought I’d give it a second chance.
Washing purslane is a bit labour intensive but it’s worth it. I soaked it in water and washed it several times. I trimmed the tops which are more tender and have kept them for a salad. As I don’t want to be eating purslane everyday I thought of making a pesto while it is still fresh.
Every day (or almost every day) my husband and I go swimming, so when we come back I don’t feel like being in the kitchen for hours, so I try and make something easy and light. What better than a pasta dish which I will be posting in the next few days.
Ever since I tried pesto with feta cheese I loved it and since I also like to support the local products I have been making my pestos with feta. I am still experimenting with different vegetables and each one is better than the other. I also like putting different kinds of nuts every time.
The flavour of this pesto is slightly sour and feta gives it a creamy texture. It is delicious served with pasta, but I think it would also go well with fish or anywhere else pesto is called for.
This week’s host of Weekend Herb Blogging is Simona, of Briciole, who is a native Italian living in the United States (Simona I hope you won’t mind my Greek version of pesto). I am sending this recipe to WHB, created by Kalyn, of Kalyn’s Kitchen.
Greek Style Purslane Pesto
- 1 cup of purslane leaves
- 1/2 cup of extra virgin olive oil
- 1 clove of garlic
- 4 tablespoons lemon juice
- Salt (not much as feta is salty)
- 100 grams Greek Feta Cheese
- 1/2 cup roasted Pine Nuts
- Roast pine nuts in a non stick frying pan for just a few minutes being careful as they burn easily and when roasted on both sides set aside until they cool down.
- Combine all the ingredients (except feta and pine nuts) and half the olive oil in a blender or food processor. Start blending and then add the pine nuts, feta, and the remaining olive oil slowly-checking for the consistency that you prefer. If you have the option drizzle the olive oil as you blend.
- It makes about 1 cup of pesto which can be eaten fresh (within 3-4 days preserved in the refrigerator) and/or frozen for later use.
- We were very hungry so I forgot to take a picture but I still had the remaining half in the refrigerator.
You might also like:
Cardamom and Rocket Pesto
Mint and Parsley pesto
Cilantro and Cashews Pesto
Greek Style Oregano Pesto