Purslane Chimichurri

4.31 from 55 votes
20 minutes
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Purslane Chimichurri is a twist on the traditional Argentinian condiment which uses one of the most nutritious plants on the planet!

Photo of Purslane Chimichurri in glass jar on white background with some spilling out.

Welcome to another edition of Waste Not!

As I mentioned in previous Waste Not posts, I watched the late Anthony Bourdain’s movie Wasted on a plane ride back from Europe last year.  My eyes were opened as to how much food we waste as a nation and frankly, it made me pretty uncomfortable.

I decided to be more conscious about food waste and am trying to look at vegetable trimmings, clippings and remnants in new ways.  As a result, I began this new feature called Waste Not, intended to deal with food waste in a non-preachy but creative way.

You may think I’ve lost my mind because this Waste Not is intended to make the most of an edible garden weed.  That’s right, a weed.

This prolific vegetable garden invader is actually one of the most nutritious plants on the planet!  Although a common weed, it’s uncommonly good for you!  My father has always tried to get me to try purslane and this year I finally took him up on it.  I was surprised at how really good it was!

What is purslane?

Purslane has been used by numerous cultures for centuries both as food and medicine.  It’s a succulent herb and is formally known as portulaca oleracea.  The moisture-rich leaves have a bright, lemony flavor with a slight arugula-like peppery kick.  Besides your garden, you may even find it at farmers markets.

What are the benefits of eating purslane?

Purslane has the highest amount of Omega-3 fatty acids and potassium of any green, leafy plant.  It’s also low in calories yet high in fiber and minerals such as calcium and iron.

Photo of fresh purslane in white colander on white background.

Be sure, however, that it’s purslane you’re eating and not something else!  Here’s a video on how to know what you’re going to be eating is indeed purslane:

What is chimichurri?

Chimichurri is a garlicky, vinegary herb sauce/condiment from Argentina which they serve with grilled and barbecued meats.  It’s actually really good with anything including pork, chicken, fish and vegetables.  It’s most often made with fresh parsley, cilantro and oregano.

This chimichurri also includes Italian parsley so it’s an ideal way to give purslane a try if you’re still not sure about eating a weed.

How to make Purslane Chimichurri:

  • First, remove the roots.
  • Make sure you thoroughly wash the purslane.  It grows very close to the ground and can have a lot of sand on it.  Fill your sink with water and toss the purslane in.  Gently swish it around so the dirt falls to the bottom of the sink.
  • Pull it out and repeat two more times.
  • If you’re just using the leaves, pull them off and place in a salad spinner to dry them off.
  • Place in a food processor with the other ingredients…..
Photo of fresh purslane leaves in food processor.
  • And that’s it!
Photo of Purslane Chimichurri in food processor after processing.

Lovely, green, nutritious, garlicky, vinegary, slightly spicy!

For more delicious ways to enjoy this nutritional powerhouse, here are 45 Things to Do With Fresh Purslane from the beloved French food blog, Chocolate and Zucchini!

Photo of Purslane Chimichurri in glass jar on white background.
Photo of Purslane Chimichurri in glass jar on white crackled surface.

Be sure to check out my other Waste Not recipes!

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Purslane Chimichurri - Close-up shot of finished sauce in glass jar on white background with some spilling out.

Purslane Chimichurri

4.31 from 55 votes

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By: Carol | From A Chef’s Kitchen
Purslane Chimichurri is a twist on the traditional Argentinian condiment which uses one of the most nutritious plants on the planet!
Prep Time 20 minutes
Total Time 20 minutes
Course Sauces Dressings and Marinades
Cuisine South American
Servings 1 1/2 cups
Calories 173 kcal


  • 1 cup purslane leaves
  • 1 cup Italian parsley leaves
  • 1 tablespoon chopped fresh oregano
  • 3 cloves garlic - minced
  • 1 small jalapeno pepper - seeded if desired –OR– 1 teaspoon crushed red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar - or to taste
  • Salt and freshly ground black pepper - to taste


  • Combine all ingredients in a food processor or blender. Process until smooth.


MAKE AHEAD:  Can be made 1-2 days ahead of time.
FREEZER-FRIENDLY:  Freeze in airtight containers 2-3 months.  Thaw in the refrigerator.


Serving: 1 | Calories: 173kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Sodium: 65mg | Fiber: 1g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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Recipe Rating


  1. 5 stars
    Made a small amount last week and it is wonderful. Cut the oil in half as I hate oily foods. Also added a bit of kombucha/salt and fermented it for about 2-3 days. Of course the ferment is a bit more sour but still quite delish and I expect it to hold in the refrig for as long as needed like all my ferments.

    Love the idea of using garlic scapes. Actually I think this recipe is quite adaptable with any number of greens.

    1. Hi, Deb, Thanks so much for your question. I have not and don’t really see how you could do it as it would need to be cooked and boiled. Whenever I’ve made it, I just froze the excess. Thanks again and hope you enjoy!

  2. Just made this with purslane “weeds” from helping at a local farm, oregano growing wild on my patio, parsley and garlic scapes from a neighbor…. tastes really great and good to know it’s such a healthy treat. Thanks!

  3. My garden is full of purslane and Greek oregano, and I always plant too much Italian parsley, so this recipe is a great find. I am eager to try it when things start growing soon.

    1. Hi, Connie, Thanks so much! I’m so eager to plant my herb garden–hopefully soon! I just came across another article yesterday about purslane being a major nutritional powerhouse. Hope you enjoy!

  4. The purslane can it help a person with high blood pressure…..and how to cook it or making a smoothie with it alone without mixing with other ingredients…….

    1. Hi, Johannes, Thanks for your question. I’ve not heard that about purslane. You can use purslane any way you’d use spinach such as a smoothie or raw in a salad. Thanks again!

  5. I cannot wait to try this. I rolled my garden and have a ton of purslane coming up. In my garden. Thank you for the nutrient information too. I believe it also has B 12 which I search for in food because of being vegetarian.

    1. Hi, Janet, Thanks so much and hope you enjoy! Great to know it has B-12 in it, too which is super important for someone on a vegetarian diet. Purslane is really an amazing superfood and it sure does come in abundance! Thanks again!

    2. Hi Janet. I read your comment/posting re B12 and purslane under the purslane chimichurri recipe on fromachefskitchen.com this morning and was excited about a finding a vegetarian source of b12.

      However, I am unable to find any online info to support that. Only found sources saying zero b12 in purslane. 🙁

      Do you happen to remember where you found that information?

  6. Something I grew up on, stir fried with green chile and onions and then served along side pinto beans. (If stir fried you need alot, it cooks down like spinach.) Will definitely try the chimichurri, looks like I’ll have a bumper crop👍

    1. Hi, Judith, Thanks so much for your question. It should keep okay in the refrigerator for 3-4 days and up to 6 months in the freezer. Thanks again and hope you enjoy!

      1. I’ve frozen it over winter for early spring use and it was completely delicious, but once you make it, you might have a hard time keeping very long!

  7. I have purslane growing in my trough and I have started using in my smoothie. I will definitely try this recipe. Thank you.

  8. 5 stars
    I love using ingredients that may otherwise not get used and reducing food waste is a big thing for me! Plus, I’ve never had purslane before so great learning something new. So pretty and vibrant…and the fact that it’s nutritious is just a bonus 😉

    1. Thanks, Dawn! I also didn’t realize how healthful it was until I tried it and looked into it more. It’s crazy good for you! Thanks again!