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    Home » Recipes » Sauces Dressings and Marinades

    By Carol Published: Aug 17, 2019 Modified: Jun 21, 2021 | This post may contain affiliate links. Please read my disclosure.

    Purslane Chimichurri

    Jump to Recipe
    4.28 from 50 votes
    20 minutes
    Pinterest image for Purslane Chimichurri
    Pinterest image for Purslane Chimichurri
    Pinterest image for Purslane Chimichurri

    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!

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • What is purslane?
    • What are the benefits of eating purslane?
    • What is chimichurri?
    • How to make Purslane Chimichurri:
    • Be sure to check out my other Waste Not recipes!
    • Purslane Chimichurri
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    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!

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

    Purslane Chimichurri

    4.28 from 50 votes
    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!
    PRINT RECIPE PIN RECIPE TEXT INGREDIENTS TO PHONE SAVE RECIPE Saved!
    Prep Time 20 mins
    Total Time 20 mins
    Course Sauces Dressings and Marinades
    Cuisine South American
    Servings 1 ½ cups
    Calories 173 kcal

    Equipment

    • Kitchen Shears
    • Oxo Salad Spinner
    • Food Processor

    Ingredients
      

    • 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
    • ½ cup extra-virgin olive oil
    • 2 tablespoons red wine vinegar - or to taste
    • Salt and freshly ground black pepper - to taste

    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 2-3 months.  Thaw in the refrigerator.

    Nutrition

    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.

    More Sauces, Dressings and Marinades

    • Radish Greens Pesto
    • Slow Cooker Spicy Italian Sausage Ragu
    • How to Make Gravy Without Drippings
    • Carrot Top Salsa Verde
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    Categories: Sauces Dressings and Marinades

    Reader Interactions

    Comments

    1. Tamarque says

      September 10, 2022 at 3:01 pm

      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.

      Reply
      • Carol says

        September 11, 2022 at 2:44 pm

        Thanks so very much, Tamarque!! Glad you enjoyed and this can definitely be modified to your preferences. Thanks again!!

        Reply
    2. Margret says

      January 04, 2022 at 1:40 pm

      5 stars
      This was very helpful

      Reply
    3. Deb Elbrader says

      January 02, 2022 at 2:03 pm

      Have you ever made the purslane chimichurri and canned to extend shelf life?

      Reply
      • Carol says

        January 03, 2022 at 8:24 am

        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!

        Reply
    4. Dena Ross says

      May 31, 2021 at 12:15 pm

      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!

      Reply
      • Carol says

        June 01, 2021 at 8:26 am

        Hi, Dena, Thanks so much and glad you enjoyed! Love that you used the garlic scapes, too! Thanks again!

        Reply
    5. Connie says

      March 16, 2021 at 3:08 pm

      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.

      Reply
      • Carol says

        March 17, 2021 at 8:46 am

        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!

        Reply
    6. Johannes says

      December 07, 2020 at 9:01 am

      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.......

      Reply
      • Carol says

        December 08, 2020 at 8:09 am

        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!

        Reply
        • Sandy says

          August 11, 2022 at 5:59 pm

          Purslane helps to keep your smoothie from separating

    7. Janet Cswercko says

      September 06, 2020 at 12:11 pm

      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.

      Reply
      • Carol says

        September 06, 2020 at 6:01 pm

        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!

        Reply
      • Ingrid says

        August 09, 2022 at 8:36 am

        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?

        Reply
    8. Bert says

      July 22, 2020 at 11:37 am

      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👍

      Reply
      • Carol says

        July 22, 2020 at 2:27 pm

        Hi, Bert, Wow, that sounds delish! Thanks so much for the suggestion and hope you enjoy the chimichurri!

        Reply
    9. Judith says

      July 09, 2020 at 3:28 am

      How long will this keep please?

      Reply
      • Carol says

        July 09, 2020 at 7:00 am

        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!

        Reply
        • Bob says

          June 26, 2021 at 3:47 pm

          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!

        • Carol says

          June 27, 2021 at 9:00 am

          Hi, Bob, Thanks so much and so glad you enjoy!

    10. Geeta jaroo says

      June 16, 2020 at 11:06 am

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

      Reply
      • Carol says

        June 17, 2020 at 8:31 am

        Hi, Geeta, Yes, definitely do! As you already know, it's super nutritious. Thanks so much!!

        Reply
    11. Anne Lawton says

      August 25, 2019 at 3:30 pm

      I love this idea! It makes me sad when I think about how much food goes to waste. Thanks for sharing your tips to cut back

      Reply
      • Carol says

        August 26, 2019 at 7:47 am

        Thank you, Anne! Same here! I tried to show that even some weeds have food value and they shouldn't be wasted. Thanks again!

        Reply
    12. Dawn - Girl Heart Food says

      August 19, 2019 at 9:37 am

      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 😉

      Reply
      • Carol says

        August 20, 2019 at 6:37 am

        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!

        Reply

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