It was quite hot the other day and I was feeling lazy. I didn’t have anything planned for dinner, but also didn’t feel like getting in a hot car and driving to the grocery store. And don’t even get me started on eating out. It’s almost always a disappointment. No, I just wanted to fix a simple meal that didn’t involve heating up the oven and that I could eat on the deck, dressed in my gardening clothes, accompanied by a glass of wine.
It was the perfect occasion for pasta and pesto, but the basil plants are apparently on strike this year and there were no pine nuts in the cupboard, so I became creative. Pesto is basically a combination of a green, cheese, and nuts. I foraged around the yard for some purslane, toasted some walnuts, and added a log of goat cheese. It was a hit, and there was enough left over to freeze for later.
- 3 1/2 cups chopped purslane leaves and stems (approx. 1/2 lb.)
- 1/2 cup chopped walnuts, toasted
- 2 Tbsp grated lemon peel
- 4 oz. goat cheese
- 1/4 cup olive oil
- salt to taste
Steam the purslane until bright green and tender, about 1 1/2 minutes in the microwave
Toast walnuts for 5 minutes in a dry skillet over medium heat.
Add all ingredients to a food processor or blender and blend until well combined. Let sit for up to 1 hour before serving. Makes about 2 cups of pesto.
Serve tossed with cooked pasta topped with Kalamata olives.
Interested in growing your own purslane? See my edible weed post here.