Jamie Oliver-Inspired Purslane Pesto

Based on yet another cookin’ Jamie’s recipe: Jamie Oliver’s Purslane Pesto. It’s good — earthy, bright, and absolutely worth a switch‑up from basil pesto. Watch that garlic!

Ingredients

  • 2 cups purslane leaves (just the leaves, not the stems)
  • ¾ cup Parmesan cheese (like Trader Joe’s Shaved Parmesan, Romano & Asiago Cheeses)
  • 1 cup roasted, salted pistachios (I use TJs Dry Roasted & Salted Pistachios)
  • ¾ cup good‑quality olive oil. Try:  https://amzn.to/4gyGCYH
  • Black pepper, optional
  • 1 smashed raw garlic clove — don’t use more than that. Even if you aren’t a 9‑to‑5er, it will try to take over your life.
  • Splash of lemon

Method:

Blend everything together, adding a little water if needed.

Keep the texture rustic — not baby‑food smooth. Purslane has its earthy personality; let it show.  Pestos are great on proteins during summer grilling season. I tried some Asian variations last year, which we may revisit soon…

Pine nuts are for the luxe version of pesto. The caviar of nuts.  They’ve always been pricey, even in less trying times, and go rancid rapidly.  I subbed in trusty pistachios even before they were having their well-deserved moment. (In other words, they’ve gotten pricey too.) But not as much as pine nuts. 

A small portion pictured here.



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