Pasta with Purslane Pesto Sauce

Hello Dear Friends,

Checkers made with basil before original pesto sauce I shared the recipe with you. In the years that followed, I loved pesto sauce recipe that I prepared with arugula I shared it with you in this post. Purslane pesto was one of the ones waiting in the purslane recipes in my notes for a long time. I like to write down the names of the things that come to my mind and prescribe them according to the flow while I do the rest.

This recipe was ready thanks to the wild purslane I found at the Friday Market I went to last Friday. If the sequins weren't so crispy, I think they would have waited longer in the notes :) Of course, after they were prepared, they were guests of a wonderful photography workshop. We ate and photographed.

I this time your pesto sauce I did not use parmesan cheese, which is one of the main ingredients. The reason was that the walnuts I roasted complemented the flavor of the sauce. You can still add parmesan or aged cheddar to add extra flavor, if desired.

with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :) My Instagram account: @kitchensirlari

Love…

Ingredients for Purslane Pesto Pasta Recipe

• Half a bunch of purslane
• Half a glass of walnuts
• 1 tea glass of olive oil
• 2-3 cloves of garlic
• salt
• (optional 2-3 tablespoons of grated Parmesan cheese)

How to Make Pasta with Purslane Pesto Sauce?

1. Cut off the long stems of purslane and soak in water in a deep bowl. Strain and press water a second time and this time add some vinegar into it. (this way the soil will drain better)
2. Wash the purslane for the last time under running water and leave it in the strainer to drain the water. Separate the thin hard stems.
3. Roast the walnuts in a Teflon pan until lightly browned and leave to cool.
4. Take the garlic, walnut kernels and olive oil into the rondo. Run it at short intervals so that the walnuts and garlic are completely crushed.
5. Rinse the leaves and slender stems and run them at short intervals to allow the sauce to completely break down and mix.
6. Add salt according to your taste, if you want it to have a more liquid consistency, add half a tea glass of olive oil and mix it for the last time and set it aside.
7. Boil the pasta in plenty of water to your taste.
8. Serve the drained pasta mixed with the sauce.