How to make
Start by making the delicious and healthy purslane pesto:
Put the well-washed leaves and tender tip of the purslane, basil, parsley, walnuts, sunflower seeds, peeled garlic cloves, cheese, olive oil, oil and apple cider vinegar into the jug of a blender.
Grind everything at medium speeds and if desired, dilute with more olive oil and add a pinch of salt (optional). The pesto is ready!
Peel the juicy pink tomatoes and cut them into slices.
Cut the cheese into small pieces.
On two plates, alternate a tomato slice and a piece of cheese for the Caprese.
Pour the purslane pesto over them and garnish with sprigs of the plant.
Serve the Caprese Salad with Purslane Pesto and enjoy!
