Purslane Chimichurri is a twist on the traditional Argentinian condiment which uses one of the most nutritious plants on the planet!
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.
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…..
- And that’s it!
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!
Be sure to check out my other Waste Not recipes!
- Whole Grain Croutons with Thyme, Rosemary and Parmesan
- Cream of Celery Leaf and Scallion Soup
- Roasted Brussels Sprouts with Thai Green Curry Butter
- Radish Greens Pesto
- Carrot Top Salsa Verde
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- 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.
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.