Purslane Chimichurri
Author: Nicole
Ingredients
  • 1 cup purslane leaves (removed from stems)
  • 1 cup Italian flat-leaf parsley leaves
  • 1 tablespoon fresh oregano leaves
  • 3 medium garlic cloves
  • ½ to 1 teaspoon red pepper flakes (or to taste)
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt and freshly ground black pepper
Instructions
  1. Combine purslane, parsley, oregano, garlic, red pepper flakes, olive oil and red wine vinegar in a small food processor. Process until smooth.
  2. Taste and add salt and pepper as needed. Consider adding more red pepper flakes (heat) and/or red wine vinegar (acid).
  3. 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.
Recipe by Riegl Palate at https://www.rieglpalate.com/purslane-chimichurri/