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Purslane pistachio pesto

Print Recipe
For one, this isn’t so much a recipe as something I eyeball and make to taste, so consider this merely a guideline. It can either be made in a mortar & pestle (making it a real “pesto”) or in a small food processor. I do it both ways depending on my mood and time. Like stirring the risotto, I find the physicality of grinding it soothing, and I like the rustic texture. But if you’re not up for it or prefer a smoother texture, use a food processor.
Course Side Dish
Keyword pesto
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 1-2 cloves garlic
  • pinch of kosher salt
  • 1 cup purslane leaves (I included the stems if using a food processor)
  • small handful of basil leaves
  • 1/4 cup unsalted pistachios roughly chopped
  • 1/3 cup freshly grated cheese I use a local cheese called Cumberland. Of course you can always sub parm or any cheese of your choosing.
  • freshly grated black pepper to taste
  • splash of good olive oil
  • 1/2 tsp sherry vinegar

Instructions

  • If using a food processor (I use a mini), combine greens, garlic, and salt. Pulse to just combine. Add nuts and cheese and again pulse to just combine. Taste, add a bit more salt if needed and a few cracks of black pepper. Add the splash of oil & the vinegar and pulse again. Adjust to desired consistency using more oil if you like. I prefer it thick.
  • If using a mortar & pestle, grind salt & garlic to a paste. Add in greens and grind to a paste, repeat after adding nuts, cheese, and pepper, and then again after adding oil and vinegar.
  • Store in an airtight jar in the fridge for up to a week or freeze for up to three months.