Who can resist good pesto? This Genoese sauce of basil, olive oil and pine nuts is a classic. Try Magic Season Organics' version of this traditional sauce with purslane and walnuts. Purslane's hint of lemon makes for a delicious zesty version for your pasta dish or as a spread on your favourite bread, pizza and even on fish.
4 Cups Purslane (remove large stems)
2 Cups Fresh Basil
1 Cup Walnuts
1/2 Cup Extra Virgin Olive Oil
8 Garlic Cloves
1/2 Teaspoon Lime Juice
1/2 Teaspoon Sea Salt
1/4 Teaspoon Fresh Ground Pepper
1/2 Cup Grated Parmesan Cheese (optional)
Place the walnuts and garlic cloves into the food processor first to make them as fine as possible or the pesto may end up too gritty. Then, add the rest of the ingredients and blend it until it’s smooth. Feel free to add more olive oil to get the perfect consistency.