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Purslane is easily found in Malta this time of year, and for us, is currently our most common ‘weed’ in the field. But it is actually a powerhouse of nutrition being great for Osteoperosis, and high in Omega-3 fatty acids. It is very versatile, you can simply steam it, cook with your meals like any other greens, or as I like to do, make pesto!
RECIPE
- 1 Cup Purslane
- 1 Cup Basil
- 1/2 Cup Olive Oil
- 1/2 Cup Nut/Seed of your choice. For a local option I like to take the pumpkin seeds from pumpkins I cook, otherwise, walnuts work well too.
- 1/2 Cup of salty hard cheese. For a local option I use dried Gbejna, but you can also use parmesan or nutritional yeast
- 1/2 a Lemon Juiced
- 3 Cloves of Garlic
Method
- Blend thoroughly, and add to everything!
On this day, I used it over some cauliflower ‘falafel’ patties, and put it over a salad.
You can find the recipe for the patties HERE

Have you ever tried Purslane before? 🙂