Photo: ricette.giallozafferano.it

Presentation

Condiment consisting of a cream prepared with purslane, Grana Padano PDO, pine nuts, extra virgin olive oil, garlic and salt.

Perfect for enriching salads, omelettes, soups and first courses or on a toasted bread crouton.

Ingredients
Serves 4

• 300 g (about 10.5 oz) purslane, cleaned
• 50 g (about 1.75 oz) Grana Padano PDO, grated
• 40 g (about 1.4 oz / ¼ cup) pine nuts
• 40 g (about 3 tbsp) extra-virgin olive oil
• 5 g (about 1 tsp) coarse salt
• 1 garlic clove

Method

Remove the hardest part of the purslane root, leaving the most tender stems intact.

Soak purslane in a bowl full of water to remove the soil

Rinse it thoroughly under running water

Dry it with a clean cloth.

Peel the garlic clove

Divide it in half and remove the inner shoot.

Put the garlic in a mortar together with the coarse salt and pine nuts.

Start pounding with a pestle

Add the purslane a little at a time, pounding

When you have obtained a rather smooth and creamy consistency, add the oil and the grated Grana Padano PDO and mix with the pestle until you get a homogeneous cream.

The purslane pesto is ready to be used

Allergens

Garlic: very rare cases of garlic reactivity reported

Grana Padano PDO: milk allergens

Extra virgin olive oil: unusual allergy; intolerance not described

Pine nuts: they are not included in the list of allergens of EU Regulation 1169/2011

Notes

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Grana Padano PDO: useful for the proper functioning of the liver

Pine nuts: source of Vitamin E that protects the immune system from harmful fatty acids and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Also useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Purslane: salad source of omega 3, carotenoids, chlorophyll and Vitamin E that protect the immune system from harmful fatty acids and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients

Safety / Intended use

Also intended for individuals suffering from:

• Anorexia – weight loss
• Mucositis (inflammation and injury of the oral cavity)
• Xerostomia (dry mouth)
• Dysphagia (problems chewing and swallowing)