purslane and basil

Purslane and Basil Pesto

Such a vibrant fusion of flavours! You’re going to love the freshness and richness of this delightful Pesto. Purslane and Basil offer a huge range of health benefits, including antioxidants, vitamins, minerals and anti-inflammatory properties for overall well-being.

Often considered a pesky weed, this tiny green shoot, Purslane packs a powerful punch of flavour and nutrition, making it a very worthy addition to your diet. Read more about the amazing health benefits of Purslane MicroGreens.


  • 2 cups of Purslane MicroGreen leaves and stems that have been washed.
  • 50g of washed and dries fresh basil leaves.
  • One clove of garlic.
  • 50g of toasted almonds.
  • Juice from half a lemon.
  • Olive oil.
  • Adjust the seasoning with Celtic Sea salt and cracked black pepper to taste.


  1. In a food processor, combine the toasted almonds, garlic, basil, lemon juice, and purslane.
  2. Pulse everything to combine really well.
  3. While the machine is operating, gradually stream in a little drizzle of olive oil to emulsify the mixture.
  4. Season with salt and pepper to taste.

Drizzle this healthy, fragrant pesto over buttered sandwiches, roast vegetables, or combine it with Quinoa or gluten free pasta.

This gorgeous homemade pesto typically lasts in the fridge for about 5-7 days, when stored in an airtight container.


Yours in Well-Being
Claire xox