Greek Style Purslane Pesto
Not something that you'll find everyday, but when it's available give this a try!
1 cup of purslane leaves
1/2 cup of extra virgin olive oil
1 clove of garlic
4 spoonfuls of lemon juice
salt (not much as feta is salty)
feta cheese (about the size of a deck of cards)
roasted pine nuts (a large handful)
Roast pine nuts in a non stick frying
pan for just a few minutes being careful as they burn easily and when
roasted on both sides set aside until they cool down.
Combine all the ingredients (except feta and pine nuts) and half the
olive oil in a blender or food processor. Start blending and then add
the pine nuts, feta, and the remaining olive oil slowly-checking for the
consistency that you prefer. If you have the option drizzle the olive
oil as you blend
It makes about 1 cup of pesto which can be eaten fresh (within 3-4 days
preserved in the refrigerator) and/or frozen for later use.
We were very hungry so I forgot to take a picture but I still had the remaining half in the refrigerator.