Sunday, May 26, 2013

Purslane pesto

A few weeks ago, I was doing my usual Saturday shopping round at the local eco-market at Karl-August-Platz here in Charlottenburg. I love the many local producers that come here every week to sell their homegrown products - all of them are from Berlin or from somewhere nearby in Brandenburg. Germans are quite passionate about their food and they love fresh vegetables in many varieties. And so I was very happy to find the lovely tender bright green leaves of purslane in one of the stalls. I remembered a recipe for purslane pesto that I had found in a Christmas special of of PUUR, a magazine of an eco-supermarket chain in The Netherlands:

* ± 90 grams (winter) purslane
* 6 tbl spoons olive oil
* 50 grams walnuts
* 50 grams grana padano cheese, grated
* 1 tbl spoon lemon juice
* 1/2 tea spoon salt
* 1/2 tea spoon freshly ground pepper

Mix all ingredients in a mortar or in a mixer. Add more oil if the mixture is too dry. Be a bit careful in adding the cheese: this pesto has a wonderful subtle taste, and too much cheese can make the taste too 'heavy'. Enjoy!


  1. So, what is this purslane? Is that (comparable to) the dutch 'postelein'?