Purslane Chimichurri
Modified from From A Chef's KitchenIf you’ve never tried purslane before, this vibrant Purslane Chimichurri is the perfect place to start. Purslane adds a fresh twist to the classic Argentine herb sauce. Blended with parsley, garlic, olive oil, and a touch of red pepper, this chimichurri is bold, bright, and incredibly versatile—drizzle it over grilled meats, roasted vegetables, or even spoon it onto crusty bread. It’s a delicious way to enjoy one of summer’s most nutritious and overlooked greens!
Ingredients
- 1 cup purslane leaves
- 1 cup Italian parsley leaves
- 1 Tbsp chopped fresh oregano
- 3 cloves garlic minced, or garlic scapes
- 1 small jalapeno pepper, seeded if desired –OR– 1 teaspoon crushed red pepper flakes
- ½ cup extra-virgin olive oil
- 1 Tbsp red wine vinegar or to taste
- 1 tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Combine all ingredients in a food processor or blender. Process until smooth.
Notes
MAKE AHEAD: Can be made 1-2 days ahead of time.
FREEZER-FRIENDLY: Freeze in airtight containers for 2-3 months. Thaw in the refrigerator.
Other purslane recipe ideas: https://cnz.to/ingredients-fine-foods/45-things-to-do-with-purslane/