Purslane Pesto

We love experimenting with new greens and recipes. This is an old recipe, but revised for a new favorite green.

Why should we eat purslane? Purslane is rich in omega-3 fatty acids, beta carotene, and other vitamins and antioxidants.

Ingredients:

• Bunch of purslane (remove stems)

• 2/3 cup walnuts (or other allergy friendly nut)

• 1/4 cup olive oil

• Juice from a Lemon (either 1/2 or whole lemon, as desired for taste)

• 2 tsp. honey

• 4-5 garlic cloves

• 1/4 c. parmesan (or other cheese)

• Salt and pepper, as desired

Directions:

Combine all ingredients in a food processor. Pulse until you can’t see any whole leaves. Add additional lemon juice and salt or pepper until desired flavor is accomplished. Serve as a dip, over pasta, or spiralized veggie noodles.