January is usually a grey month where people try to drag themselves outside. It is also a month after Christmas and New Year’s with all its rich food and sweets. So why not try this sea purslane pesto? It is zingy, full of anti-oxidants and sure to wake you and your metabolism up!
For 4 portions of the sea purslane pesto you will need-
- 4 handfulls of sea purslane
- 2 garlic cloves
- lemon juice and zest to taste
- 1 anchovy fillet
- olive oil
To prepare the pesto mix and mash all the ingredients together, adjusting the acidity and salinity. Sea purslane is salty by itself so no need for extra salt. Use the pesto on pasta, as a rub for fish or even by itself on warm sourdough bread!
(Fer)mental Greens 