I love jumping in and trying something new and then doing my research in the resulting fit of excitement. It all started when Van Cheeseman set aside some purslane for us last week. Purslane's thick leaves taste pleasantly grassy and lightly bitter; it looks a lot like a succulent houseplant but generally is classified as a weed. We thought it would be perfect in a pesto with walnuts.
When I looked up the details on purslane, it got even more interesting. With plenty of omega-3s and beta carotene plus vitamin C in its stems, this may just be the perfect green.
one bunch of purslane, stems removed
2/3 cup walnuts
1/4 cup olive oil
juice from half a lemon
2 tsp. honey
sea salt and pepper
Place all ingredients in a mini-prep food processor and pulse until you can't see any whole leaves. Use it on toasted bread, pizza, or with pasta.