Skip to main content

Caprese Salad with Purslane Pesto + La Marea Albariño 2017 #LocavoreFeast #Sponsored

This is a sponsored post written by me in conjunction with a Locavore Feast I hosted
Some ingredients were provided for this post and this page may contain affiliate links.

While most of the wine pairings for the Locavore Feast came from Donkey & Goat, I did receive a special treat for one course: a wine from local winemaker Ian Brand.* So, I poured that wine with salads that featured produce from Farmer Jamie at Serendipity Farms. Both are local producers; both are people I adore. What a treat!


Have you ever had purslane? I first encountered purslane in a CSA box years ago. It almost looks like a succulent. Amazingly, its leaves have more omega-3 fatty acids than in some of the fish oils. I think I read somewhere that it's technically a succulent herb. And it definitely has a lot of flavor. Think sour and salty all at the same time. It's the perfect base for pesto.


Pesto is a sauce that originated in the Ligurian region of northern Italy. Pesto genovese, from Genoa, traditionally consists of crushed garlic, basil, and pine nuts blended with olive oil and Parmigiano Reggiano. The name derives from the Italian verb pestare which means to pound or to crush, referring to the original way of preparing it - with a mortar and pestle. The ingredients in a traditional pesto are ground with a circular motion of the pestle in the mortar. Now I use a food processor. It's much easier! And...I use whatever greens and nuts I happen to have on-hand. So, for this version, I was inspired by Jamie's purslane.

Ingredients makes 1 pint jar

Pesto
  • 2 C fresh purslane leaves, rinsed, dried, and destemmed
  • 1 C fresh basil, destemmed
  • 4 to 5 cloves garlic, peeled
  • 1/2 C whole raw almonds
  • 3/4 C shredded parmesan
  • juice from 1 organic lemon (I used Meyer lemon because my parents have a tree in their backyard)
  • olive oil as needed

Salad

  • fresh mozzarella
  • organic hierloom tomatoes
  • fresh basil
  • freshly ground salt
  • freshly ground pepper
  • olive oil

Procedure
Pesto
Place all of the ingredients into the blender or the bowl of a food processor. Pulse a few times, drizzle in a few glugs of olive oil, and resume pulsing.  Pulse. Oil. Pulse. Oil.

If you want a smoother, sauce-like pesto, add more olive oil and blend longer; if you want a chunkier pesto, use less oil and blend for less time.  So simple. So fresh. So fragrant.

Salad
To serve, place a dollop of pesto on your serving plate or platter. Arrange slices of mozzarella and tomatoes on top of the pesto. Sprinkle with freshly ground salt and freshly ground pepper and top with more fresh basil. Drizzle with olive oil and serve immediately.

The Pairing

La Marea, made by Ian Brand of I. Brand & Family Winery and  Le P’tit Paysan, focuses on single vineyard Spanish varietals that are “rooted in the sea, the soil and the sea air” such as Albariño, Grenache (Garnacha), and Mourvèdre (Monastrell). This particular wine was made with grapes from the Kristy Vineyard whose soil has a high percentage of limestone which lends the resulting wine a bright acidity.

This Albariño is aromatic and crisp with a plethora of stone fruit and citrus notes. It was a great match with this salad and the Braising Greens with Strawberry-Honey Vinaigrette that was also part of this course. Cheers.

Find the Sponsors
Find Serendipity Farms...
on the webon Facebookon Twitter

Find I. Brand & Family Winery
on the webon Facebook, on Instagram

*Disclosure: I received complimentary product for the purpose of recipe development. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas