Purslane Pesto

[Posted by Ruth]

We got another bunch of Purslane in our farm box this week so I went the no cook way this time and used it to make Pesto.  Because the flavor of Purslane is distinctly different from that of Basil, I decided to change some of the other traditional ingredients as well, while still keeping the basic ratios the same.  So, instead of pine nuts or walnuts, this Pesto has roasted, salted cashews.  They are a bit richer and creamier and work well with the Purslane, which has more bite than Basil.  Sticking with the creamier idea, I put fresh goat cheese in in place of Parmesan.

This worked pretty well.  We spread it on slices of local Wave Hill bread and topped it with thin slices of avocado and tomato and some fresh eggs, scrambled with a bit of sour cream. Nice, quick, easy Friday night meal.

Purslane Pesto

1 bunch Purslane, leaves and tender stems, about 3 1/2 cups
2 cloves garlic
1/2 cup roasted, salted cashews
4 oz fresh goat cheese
1/2 to 3/4 cup extra virgin olive oil (depending on how thick you want it)
juice of 1/2 lime or lemon
salt and pepper to taste
dash of Tabasco if you like

Put the Purslane and garlic in a food processor and pulse until finely chopped.  Add the cashews and pulse again until they are finely chopped.  Add the goat cheese, lime or lemon juice and process.  With the motor running, drizzle in the olive oil until it is the consistency you want; thicker for using as a spread, thinner if using as a pasta sauce or dip.  Taste and add salt, pepper and Tabasco to your liking.