I haven’t had a good crop of basil for 2 years. My vege patch is under a canopy to protect produce from birds and bats, and it has its own little microclimate - it always feels a tad warmer and more humid than outside. That is great for my pepper and tropical plants, however in Summer everything else struggles with downy mildew.

Enter purslane. Growing in my paddocks and lawn, this little succulent is thriving and whilst it does not in any way replace the flavour profile of basil, it adds its own lemony self to make a more gentle version. I am looking forward to eating this on a tomato and fresh mozarella salad.

Wild purslane pesto

Makes 2 x 160mL jars

Ingredients

200g purslane

50g parmesan cheese, finely grated

50g pine nuts

5 tbs olive oil

juice of half a lemon

salt to taste

Instructions

1. Place purslane and pine nuts into a mortar and pestle, or a food processor, and process until a consistent texture.

2. Add a little olive oil at a time, mixing or blending until well incorporated.

3. Season with lemon juice and salt to taste.

Store in the fridge.