Purslane Chimichurri
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!
Servings: 1 1/2 cups
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
- 1/2 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.
- Freeze in airtight containers for 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