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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

Ingredients

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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

Spinach Pesto

Cilantro and Cashews Pesto

Greek Style Oregano Pesto

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Χωρίς σχόλια on Greek Style Purslane Pesto

  1. Ο/Η online gambling λέει:

    Whoever owns this blog, I would like to say that he has a great idea of choosing a topic.

  2. Ο/Η White On Rice Couple λέει:

    This is really a brilliant dish and entry! I have been wanting to eat purslane more often. This pesto is just wonderful for our summer here. Thank you!

  3. Ο/Η Ivy λέει:

    Diane and Todd, don’t tell me that you have purslane in your garden as well?

  4. Ο/Η Peter G λέει:

    Another interesting pesto idea. wat is the name of purslane in greek Ivy?

  5. Ο/Η Corinne λέει:

    I’ve never heard of purslane but that pesto looks wonderful, especially with the feta. I will have to look into the herb.

  6. Ο/Η Elly λέει:

    This looks SO delicious Ivy. I’ve never actually bought purslane, but I’ve had it a couple of times in restaurants. I bet it would make a great pesto, especially with the feta.

  7. Ο/Η giz λέει:

    Yet another thing I have yet to try. I’m intrigued.

  8. Ο/Η Cakelaw λέει:

    Sounds delicious Ivy! All that talk of swimming makes me long for summer …

  9. Ο/Η Ivy λέει:

    Peter, Corine, Elly, Giz, Cake, thanks for your comments. Peter, purslane is γλιστιρίδα in Greek. I’m off to the beach now.

  10. Ο/Η Kalyn λέει:

    A few years ago I made a salad with purslane from my garden, but this year I must be weeding too well! I don’t think I’ve seen any at all. I really like the idea of pesto made with purslane and feta, very interesting! (And how fun that you’re making a Greek version of an Italian dish and sending it to an Italian woman living in the U.S. Very international!)

  11. Ο/Η Ivy λέει:

    Kalyn, I will be posting the pasta dish tonight and I made a salad with the remaining purslane and it was fantastic. I shall post that in a couple of days.

  12. Ο/Η Swati: Sugarcraft India λέει:

    What a lovely pesto.. I am very fond of pine nuts..
    Hey beach and all.. Envy you!!

  13. Ο/Η Lore λέει:

    This is a very informative post Ivy as I’ve never heard of Purslane before. I’d be all over this pesto while it would be all over my pasta :)

  14. Ο/Η Ivy λέει:

    Swati, «Sanhti or Punarva» is delicious, so are the pine nuts.

  15. Ο/Η Ivy λέει:

    Lore, my next two recipes are about purslane, so you will find out more about this herb (and not weed as some people call it).

  16. Ο/Η Simona λέει:

    Kalyn already noted some interesting characteristics of your post. I must add that I recently discovered purslane at the farmers” market and wrote about it. We’re definitely on the same wave length on this. Lovely idea for using purslane while fresh.

  17. Ο/Η Lulu Barbarian λέει:

    Glistrida is one of my absolute favorites, but I never thought to make pesto out of it. I’ll definetely have to try this.

    One thing I’ve done before with glistrida is to make a veloute soup with it. You don’t need a recipe, just do a flour and butter roux, add some chopped onion, then some chicken stock, salt and pepper, and when the base tastes good, throw in the glistrida for a few minutes. I like to puree this sort of soup but you wouldn’t have to.

  18. Ο/Η Jude λέει:

    Mmmmm… Verdolagas. Been trying to find this lately but couldn’t find any.

  19. Ο/Η Mariana Kavroulaki λέει:

    Ivy, using purslane in pesto, what a wonderful idea! Thanks for the recipe… and the link as well.

  20. Ο/Η Ivy λέει:

    Lulu, thanks for the recipe. I shall have this in mind during winter, although I am not sure if we can get purslane then.

  21. Ο/Η Ivy λέει:

    Mariana, thanks for passing by and I am glad you liked the idea of the pesto. I’ve made three more recipes and I still have some left (fiou).

  22. Ο/Η Ginny λέει:

    I love blogging because I get to learn about new things…Ive never heard of purslane…what does it taste like? I wonder if we can even get it around here…

  23. Ο/Η Ivy λέει:

    Purslane is a succulent herb and the leaves are juicy. I can’t give you exactly the taste as it is difficult for me to describe. Although I have read that it is spicy and tangy, I would not agree on the first description but I would say it resembles like spinach.

  24. Ο/Η Lulu Barbarian λέει:

    Ivy, I agree that purslane is not spicy. I would describe it as having a very mild «green vegetable» sort of flavor with a tart (or tangy) kick.

  25. Ο/Η MEDITERRANEAN KIWI λέει:

    here in crete, we like purslane in our salads, and since it is growing wild in the garden, i’m very tempted to try this, as another way to use local food – i’ll let you know how mine turns out.

  26. Ο/Η Ivy λέει:

    Maria you are soooo lucky to live in a place where you can get the best of everything, being fruit, vegetables, meat and olive oil and especially since you can get purslane growing in your garden.

  27. [...] on the heat again, season with salt and pepper and put as much pesto as you like (I added about half the [...]

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