The basil was beginning to flower, and it was time to top the plants to prolong the growing season. With plenty of pesto in the freezer the clippings might as well be used somehow in the next meal.
Purslane weeds in the garden were also maturing and needed to either be eaten or pulled up and discarded. I’d use them in the next meal as well.
I decided to make a basil cream sauce to be served over roasted sweet potato. The purslane would be stir fried with ramps (ramson/wild garlic/wild leeks) which had been preserved in April of this year by lacto-fermentation.
Thick slices of sweet potato and onion were coated with an herb infused olive oil and roasted in a 400ºF oven.
Pickled (lacto-fermented) ramps, sliced lengthwise, were stir fried with the purslane.
For a little more protein I threw a couple of veggie hot dogs (Big Franks®) in with the sautéing purslane.
The basil cream sauce was made by blending basil leaves with lemon juice, agave nectar, basil salt and cream.
It occurred to me that this basil cream sauce might also go well with strawberries. It does.