Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: Makes 2 servings.

Purslane pesto is a nutrient dense, delicious vegetarian meal. It's loaded with vitamins A, E, and Omega-3 fatty acids.

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Ingredients

>> Pesto:
>> 4 cups chopped purslane
>> 2/3 cup walnuts (or other nuts)
>> 1/4 cup olive oil
>> 1 lemon, juiced
>> 6 to 8 garlic cloves (your choice)
>> 1/4 c cup Parmesan
>> Salt and pepper if desired
>>
>> Rice Mixture:
>> 4 cups cooked rice
>> 3 cups chopped vegetables (see note below)
>> 1 1/2 cups chopped purslane

Instructions

Make the pesto first by combining all ingredients in a food processor. Pulse until totally blended. Add additional lemon juice, salt or pepper until you have the desired flavor you enjoy. Set aside.

Sauté the vegetables as you cook the rice.

Once the rice is cooked, add the vegetables. Blend in as much of the pesto as desired to get the consistency and flavor you enjoy, then serve.

Note: I used a combination of red peppers, celery and green onions for the sauteed vegetables. Also, if there is leftover pesto, you can store in a sealed container in the fridge for up to one week.

Wild Edibles in Recipe: Purslane

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Main Dishes