Purslane, once considered a nuisance in gardens, is now recognized as a precious treasure! This remarkable plant finds its place on the stalls of farmers’ markets and on the menus of renowned restaurants, offering a range of health benefits as well as unparalleled culinary satisfaction.<\/p>\n\n\n\n
Known by various names such as giant hogweed and amaranth, purslane is a weed to welcome with enthusiasm. Celebrated as a superfood, it enjoys growing popularity, having captured the hearts of illustrious figures such as Mahatma Gandhi.<\/p>\n\n\n\n
This hardy plant valiantly emerges from sidewalk cracks, weaves through gardens, and has even been called a \u201cmiracle plant\u201d by Dr. Artemis Simopoulos, distinguished president of the Center for Genetics, Nutrition and Health. During his tenure at the National Institutes of Health, Dr. Simopoulos revealed that purslane contains the highest concentrations of omega-3 fatty acids of any green plant.<\/p>\n\n\n\n
The succulent, tear-shaped leaves of purslane are packed with antioxidants, vitamins and minerals, making them a nutritional treasure. But that’s not all: They also offer an invigorating lemony flavor with a hint of pepper, as described by Sergio Vitale, chef-owner of the famous Aldo’s Ristorante Italiano in Chicago, who grew up enjoying purslane in southern Italy.<\/p>\n\n\n\n
Although early Americans, including Martha Washington, once valued fresh and pickled purslane, its use declined in the early 20th century. Fortunately, in recent times, innovative farmers, foragers and chefs have revived interest in this beneficial herb.<\/p>\n\n\n\n
When preparing wild purslane, it is crucial to wash it well to remove any pesticide residue. With its tangy and slightly salty taste, purslane pairs wonderfully with salads and a variety of dishes.<\/p>\n\n\n\n
2 cups young purslane leaves and stems, rinsed and roughly chopped
45 g basil leaves, rinsed
1 clove of garlic
45 g toasted almonds
Juice of half a lemon
50 ml olive oil
Salt and pepper to taste
Instructions<\/p>\n\n\n\n
Combine purslane, basil, garlic, almonds and lemon juice in a food processor.
Pulse until you obtain a homogeneous mixture.
While the processor is running, slowly drizzle in the olive oil until the mixture emulsifies.
Season with salt and pepper to taste.
Enjoy this delicious pesto on grilled sandwiches, roasted vegetables, meats or with pasta.<\/p>\n\n\n\n
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Purslane, once considered a nuisance in gardens, is now recognized as a precious treasure! This remarkable plant finds its place on the stalls of farmers’ markets and on the menus of renowned restaurants, offering a range of health benefits as well as unparalleled culinary satisfaction. Known by various names such as giant hogweed and amaranth, […]<\/p>\n","protected":false},"author":5,"featured_media":12454,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-12453","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-advices"],"aioseo_notices":[],"yoast_head":"\n