Use on toasted bread, pizza or with pasta.
-Break 1 bunch of purslane into small florets, you can use the stems.
-Put ½ cup walnuts and ¼ cup pumpkin seeds in a cast iron pan.
-Roast over medium heat stirring often until lightly browned, about 5 minutes.
-When brown, add the walnuts/pumpkin seeds to the bowl of a food processor fitted with the blade.
-Then add the following:
The juice from half a lemon
¼ cup olive oil
2 tsp. honey
A big pinch of sea salt and some freshly ground black pepper
-Pulse until you can't see any whole leaves.