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From a delicious purslane stamp I had a quarter container left and of course you don't throw that away! But what to do with it is of course the next question. Since purslane is not a very well established vegetable, I made a recipe with it that is very well known. This way you might also be convinced to give this forgotten vegetable a try and taste that it is very tasty. So I made a purslane pesto with fresh mint and those flavors combine very well. The briny of the purslane with the freshness of the mint. Delicious on toast or with pasta.
Purslane is a type of leafy vegetable that is often used in Belgian cuisine. It is a small, tender green with a delicate flavor and is often used in salads.

And this is how you make the Purslane pesto with fresh mint:
I have placed this recipe under the heading "basic" because a pesto is of course a basis for many dishes. You can use it in bread, pasta in sauces and on the serving board. But because it was so tasty, it deserved its own place on my site and not hidden in another recipe, which I will certainly make with it of course. Click here for the recipe for a basic green and red pesto.
Take your food processor and put the purslane leaves in it. I have not used the sticks they come with. We also only use the leaves for the mint. Add these too, as well as the Parmesan cheese, cleaned cloves of garlic, the pine nuts and 50 ml of olive oil.

Turn briefly until you get a somewhat thick mass and then add the rest of the oil and turn it into a soft pesto. Season it with pepper and sea salt and let it stand for a while before using.

Purslane pesto with fresh mint
And it is that easy! Which just goes to show that you can actually experiment very well with your own homemade pestos. One thing is certain it always is: Delicious Happen!

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Purslane pesto with fresh mint
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Ingredients:
- 20 twigs purslane
- 8 fresh mint
- sea salt
- peper
- 20 gram Parmesan cheese
- 100 ml olive oil
- 2 toes Garlic
- 3 el pine nuts
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Take your food processor and put the purslane leaves in it. I have not used the sticks they come with. We also only use the leaves for the mint. Add these too, as well as the Parmesan cheese, cleaned cloves of garlic, the pine nuts and 50 ml of olive oil.
- I use my handy KitchenAid immersion blender with container.
- Turn briefly until you get a somewhat thick mass and then add the rest of the oil and turn it into a soft pesto. Season it with pepper and sea salt and let it stand for a while before using.
- The pesto can be kept in the fridge for a few days.
- And it is that easy! Which just goes to show that you can actually experiment very well with your own homemade pestos. One thing is for sure it always is
Want to try more recipes like Purslane pesto with fresh mint? Take a look at the recipes below:
Mafaldine pasta with portobello sauce
of Smashed sweet potato with garlic butter
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
Purslane pesto with fresh mint
That's a nice variation on pesto.
Wat a fun idea! I'm going to try soon.
Surprising pesto