Posts Tagged ‘Purslane Pesto’

Squash Blossoms with Purslane Pesto and Sun-dried Tomato

A couple afternoons ago, I noticed an organic farmer’s table set up outside the local branch of our library. Even though David and I had just come from the co-op, I wandered over to the table, attracted by huge bunches of orange, red and yellow flowers. I love flowers, so I bought a bouquet.

Farmer’s Market Flowers

As I was paying, some squash blossoms caught my eye:

Squash Blossoms

I had learned to love squash blossoms last year when a volunteer pumpkin patch completely took over our side garden. The bunch above represents 1/2 of what I bought, since I snapped the photo after preparing my yummy meal. These are male flowers, which have the stamens in them. You remove the stamen before eating, and they are delicious! You can also eat female flowers, but those are the ones that turn into squash, so most farmers only harvest the male flowers.

Typical recipes for squash blossoms involve frying them, stuffing them with herb cheese, or including them in quesadillas. I wanted something raw and vegan that used what I had on hand. Some kind of pesto sounded good, and we have tons of purslane, an aggressive, edible “weed” with high Omega-3’s and a lemony flavor. I love adding purslane to pesto, and last night I decided to emphasize the Omega-3 by adding in soaked and dehydrated walnuts. I did add a few sprigs of fresh basil and a handful of New Zealand spinach, since both needed harvesting, but the pesto was almost entirely purslane, plus the juice of one lemon. Secret ingredients in raw pestos include miso and some kind of nutritional yeast. In this case, I used South River Azuki Bean Miso and what we call “Sprinkle,” Parma’s Chipotle Cayenne vegan parmesan. A touch of Celtic Sea salt rounded out the flavors.

Miso and parma

A couple days earlier, David and I had sliced and dehydrated a bunch of ripe tomatoes, since we were doing a liquid only cleanse. I call them sundried tomatoes, but I guess technically, they are dehydrated tomatoes. Here’s a picture of the tomatoes and the purslane pesto:

In order to eat my squash blossoms with purslane pesto and sun-dried tomatoes, I removed the stamens and then carefully slit open the flowers, stuffing them with pesto and topping with tomatoes. They make pretty little packages that pop with flavor. David was in London, but in between sessions, I enjoyed a romantic, faery dinner with my flowers and more flowers. Deeeeelish! 😉

Squash Blossoms with Pesto and Sun-Dried Tomato