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Purslane Chimichurri

Modified from From A Chef's Kitchen
If 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!
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes

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.