In full disclosure the star of this sauce is a weed. Yes, you read that correctly. It might even be growing in your garden right now.

PurslaneWhile I have some extra weeding responsibilities this summer (I’m doing my small part to keep my parents’ gardens looking their very best), I have not come across this green during my weeding sessions. I did find it this past weekend at B & H Organic Produce at Growing Roots Farmers Market in Malvern, PA. Erica shared with me a few ways to prepare it including adding it to a tomato-cucumber salad, as a bed for grilled steak or as a chimichurri sauce. The last was just what I was looking for to accompany grilled shrimp.

Purslane may be a weed but it is loaded with many nutrients. It is high in omega-3 fatty acids which are most often found in fatty fish. It is also high in Vitamin A, Vitamin C plus other antioxidants and beneficial plant compounds. Learn more about purslane in Healthline’s Purslane – A Tasty “Weed” That is Loaded With Nutrients.

Chimichurri is a sauce from Argentina that usually accompanies grilled beef but also goes well with pork, chicken, shellfish and vegetables. It has an herb-vinegar-spice profile. All the traditional ingredients are found in this recipe – with purslane and parsley sharing the starring role.

Ed tasted the sauce and asked if there was lemon in it – nope! Purslane has a lemony-peppery flavor – think lemon meets arugula. This sauce was great with both grilled shrimp and sous-vide/grilled pork tenderloin. While we served it on the side as a dipping sauce, you can also use it as a marinade or basting sauce while grilling.

Don’t have any purslane? You can still make this sauce – simply double the amount of parsley.

Purslane Chimichurri

 

Purslane Chimichurri

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Course Sauce
Servings 1 cup

Ingredients
  

  • 1 cup purslane leaves removed from stems
  • 1 cup Italian flat-leaf parsley leaves
  • 1 tablespoon fresh oregano leaves
  • 3 medium garlic cloves
  • 1/2 to 1 teaspoon red pepper flakes or to taste
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Combine purslane, parsley, oregano, garlic, red pepper flakes, olive oil and red wine vinegar in a small food processor. Process until smooth.
  • Taste and add salt and pepper as needed. Consider adding more red pepper flakes (heat) and/or red wine vinegar (acid).
  • Cover and refrigerate for at least 2 hours or overnight so that flavors may develop. Sauce keeps refrigerated for a week or frozen for a month.

Notes

* Don't have any purslane? You can still make this sauce – simply double the amount of parsley.
* While we served it on the side as a dipping sauce, you can also use it as a marinade or basting sauce while grilling.
Purslane Chimichurri