Wild Sea Purslane Pesto

Cooking time

Hey presto, it’s vegan pesto by Wross from East Sussex.

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layout 1 comment


  • A handful of wild sea purslane, leaves only
  • 2 garlic cloves, crushed
  • A pinch or two of sea salt
  • Freshly ground pepper
  • A few pine nuts
  • A drizzle of olive oil

Prep: 15 mins | Cook: Nil

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1. Add the wild sea purslane and crushed garlic cloves to a blender (or a deep bowl if using a hand blender). Season with a pinch of salt and a pinch of freshly ground pepper.
2. Add a few pine nuts to the bowl or blender with a drizzle of olive oil. Blend until all of the ingredients have come together.
3. Serve on top of pasta or anything you like!
4. Optional: For a non-vegan version, add a few gratings of parmesan and blend together.
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Excellent pesto! :-)