Author: Nicole
- 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
- 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.
* 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/
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