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.