Mary Vikerman of the Capital District Community Gardens stopped by to share her purslane pesto recipe for the third installment of our Neighborhood Chef series. Check out the recipe below:
Makes about 6 servings with Rice!
2 ripe avocados
1 small bunch of basil
1 small bunch of parsley
5 garlic cloves
juice of 1 lemon
salt and pepper to taste.
Cut the avocado in half and discard the pits and peels. Puree the avocado, purslane, basil, parsley, garlic, miso and vegetable broth in a food processor until creamy. If you like the pesto a little thinner, carefully add small amounts of water or more lemon juice to taste until it reaches the desired consistency. Stir the pesto into warm brown rice and serve.
Salt and Pepper
Set the oven to Broil. Sautee all vegetables until they are slightly caramelized. Whip up the eggs and pour on top. Add the fresh herbs and season with salt and pepper. Place on the top shelf of the oven. Check every 5 minutes until the frittata looks golden brown. Let sit for about 5 minutes and serve warm.
For the Tomato, Cucumber, and Purslane Salad:
Bunch Purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup
1 minced jalapeno chile pepper
Lemon juice squeeze
Salt to taste