Dining In 1 minute 16 June 2016

Recipe: Homemade Purslane Pesto

Raw, vegan and gluten-­free, this recipe is simple to execute and bursting with fresh flavour

farmer recipe technique

So you've tried your hand at urban foraging with our handy how-to guide and you've picked yourself a basketful of purslane leaves. Why not turn them into this versatile pesto with our homemade recipe? It's fresh, light, and full of herbaceous aromas, and works perfectly as an accompaniment for crackers, as a topping for a seafood dish or stirred into a guilt-­free quinoa pasta. 

Ingredients ­

  • One bunch of Purslane ­
  • 1 small clove of garlic
  • ­½ cup walnuts ­
  • ½ cup pumpkin seeds ­
  • ¼ cup olive oil ­
  • Juice from half a lemon ­
  • 1 tsp honey ­salt and pepper to taste

Directions ­

  1. Remove purslane leaves from stems, discard stems. ­
  2. Combine purslane, garlic, walnuts and pumpkin seeds in the food processor and blend until you get the consistency you like (we prefer it grainy ­and not too runny).
  3. While blending, slowly pour olive oil in to allow the ingredients to come together.
  4. Season with lemon juice, honey, salt and pepper.
  5. Enjoy on toast or tossed with pasta.

Dining In

Keep Exploring - Stories we think you will enjoy reading

Subscribe to our newsletter and be the first to get news and updates about the MICHELIN Guide


Follow the MICHELIN Guide on social media for updates and behind-the-scenes information