Winter purslane pesto has a fine, fresh and tangy taste and is also rich in vitamins and minerals
5 from 2 votes
Prep Time 10mins
Cook Time 8mins
Total Time 18mins
Course Main Course, main dish, pasta dish
Cuisine italiana, vegetariana
1tbsppine nutsalternatively nuts or almonds
olive oilextra virgin
Bring water to the boil in a high pot. When the water begins to boil, add the salt and the spaghetti. In the meantime, roast the pine nuts without fat. Crush the purslane in a mortar. As soon as green liquid is released, add the roasted pine nuts, the grated cheese and the crushed garlic clove. The ingredients should then be crushed until a creamy paste is created. Refine the pesto with olive oil and season with salt.
When the pasta is al dente, remove it from the water with spaghetti tongs, add it to the pesto and mix well. The sauce should become creamy with the pasta, add 1-2 tablespoons of cooking water if necessary. Arrange portions on plates, decorate with Pecorino and serve immediately.
The pesto can be kept in the fridge for several days if it is always covered with enough olive