Purslane Chimichurri
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.
* While we served it on the side as a dipping sauce, you can also use it as a marinade or basting sauce while grilling.
