Discover the Vibrant Flavor of Purslane Chimichurri: Your New Favorite Superfood Sauce

If you’ve never tried purslane before, this vibrant Purslane Chimichurri is the perfect, refreshing place to start. This dynamic recipe takes the classic Argentine herb sauce and infuses it with the bright, slightly peppery notes of fresh purslane, adding a unique and incredibly nutritious twist. Blended with fresh parsley, pungent garlic, rich olive oil, and a touch of red pepper for a subtle kick, this chimichurri is bold, bright, and incredibly versatile. Drizzle it generously over grilled meats, spoon it onto roasted vegetables, or even spread it over crusty bread for an instant burst of flavor. It’s a delicious and simple way to enjoy one of summer’s most nutritious, often-overlooked, and surprisingly abundant greens!

“Made a small amount last week and it is wonderful!”

Embracing Edible Weeds: A Journey to Zero Waste Cooking

Welcome to another edition of our “Waste Not!” series, where we explore creative and sustainable ways to make the most of every ingredient, minimizing food waste in our kitchens. My journey into conscious eating truly began after watching the late Anthony Bourdain’s insightful movie Wasted during a flight back from Europe. That film was a profound eye-opener, revealing the staggering amount of food we discard as a nation, and frankly, it made me deeply uncomfortable. It inspired a commitment to being more mindful of food waste, constantly seeking new perspectives on vegetable trimmings, clippings, and often-discarded remnants.

This commitment sparked the creation of this “Waste Not” feature, dedicated to offering practical, non-preachy, yet creative solutions for reducing food waste. You might initially think I’ve taken a detour into the absurd with this particular post, as it focuses on an edible garden weed. Yes, you read that right – a weed.

This prolific garden invader, often dismissed and pulled from flowerbeds and vegetable patches, is actually one of the most remarkably nutritious plants on the planet! Though commonly regarded as a nuisance, purslane is uncommonly good for you. My father, a lifelong advocate for natural remedies and forgotten edibles, has always encouraged me to try purslane, and this year, I finally decided to take him up on his advice. I was genuinely surprised by its delicious taste and incredible versatility!

What is Purslane? An Ancient Superfood Hiding in Plain Sight

Purslane, formally known as Portulaca oleracea, is a succulent herb with a rich history, having been utilized by numerous cultures across centuries, both as a food source and for its medicinal properties. Its thick, moisture-rich leaves and stems offer a distinctive flavor profile: bright and lemony with a refreshing, slightly arugula-like peppery kick. This unique taste makes it a fantastic addition to salads, stir-fries, and, as you’ll soon discover, vibrant sauces like chimichurri.

While it might be growing wild in your garden, purslane is also gaining recognition in culinary circles. You may even find it at local farmers’ markets, testament to its growing popularity among chefs and health enthusiasts alike. It thrives in warm climates and disturbed soils, making it a common sight throughout the summer months. Its resilient nature means it often appears where you least expect it, ready to offer its incredible bounty.

The Undeniable Power of Purslane: Health Benefits You Can’t Ignore

Beyond its intriguing flavor, purslane is a nutritional powerhouse, boasting an impressive array of vitamins, minerals, and beneficial compounds. It stands out in the plant kingdom for several reasons:

• Richest Plant Source of Omega-3 Fatty Acids: Purslane contains more Omega-3 fatty acids (specifically alpha-linolenic acid, or ALA) than any other leafy green plant. These essential fatty acids are crucial for heart health, brain function, and reducing inflammation.
• High in Potassium: Alongside Omega-3s, purslane is an excellent source of potassium, a vital electrolyte that helps regulate blood pressure, maintain fluid balance, and support nerve and muscle function.
• Abundant in Vitamins and Minerals: It’s packed with Vitamin A (in the form of beta-carotene, important for vision and immune function), Vitamin C (a powerful antioxidant), and several B vitamins. It also provides essential minerals like calcium and iron, contributing to bone health and red blood cell production.
• Low in Calories, High in Fiber: Despite its nutrient density, purslane is remarkably low in calories, making it a guilt-free addition to any meal. Its high fiber content aids digestion, promotes satiety, and helps regulate blood sugar levels.
• Antioxidant Rich: Purslane contains potent antioxidants, including carotenoids, flavonoids, and glutathion, which help protect the body’s cells from damage caused by free radicals.

Given its abundance and nutritional profile, incorporating purslane into your diet is a smart move for enhancing overall health and embracing sustainable eating practices. However, it’s absolutely crucial to ensure you are correctly identifying purslane and not mistaking it for another plant. While purslane is harmless, some look-alikes can be toxic. Always be certain of what you’re foraging or buying. Here’s a helpful video on how to confidently identify purslane:

Understanding Chimichurri: The Zesty Heart of Argentine Cuisine

Chimichurri is a vibrant, garlicky, and herbaceous sauce or condiment that hails from Argentina, deeply embedded in their culinary tradition. It’s famously served alongside grilled and barbecued meats, known as asado, enhancing the rich flavors with its fresh, piquant character. More than just a steak sauce, chimichurri is incredibly versatile and can elevate almost any dish, including pork, chicken, fish, and a wide array of roasted or grilled vegetables. While there are regional variations, it’s most commonly prepared with fresh parsley, oregano, garlic, olive oil, red wine vinegar, and a touch of red pepper flakes for heat.

The beauty of chimichurri lies in its simplicity and the way its fresh, bold flavors cut through the richness of meats, providing a refreshing counterpoint. Our Purslane Chimichurri recipe builds upon this classic foundation, incorporating Italian parsley to ensure that even those hesitant about trying a “weed” can enjoy a familiar base, making it an ideal entry point for savoring the unique taste and health benefits of purslane.

Why Purslane Chimichurri is a Must-Try

Combining the zesty appeal of traditional chimichurri with the nutritional bounty of purslane creates a sauce that is not only delicious but also remarkably good for you. Here’s why this recipe should be on your radar:

• Flavor Fusion: Purslane’s bright, lemony, slightly peppery notes complement the robust garlic, fresh parsley, and tangy vinegar of chimichurri beautifully, creating a more complex and refreshing flavor profile.
• Nutrient Boost: You’re infusing your meal with a significant dose of Omega-3s, vitamins, and minerals that traditional chimichurri might lack. It’s a delicious way to enhance your nutrient intake without even trying.
• Sustainable Eating: By utilizing purslane, often found growing wild, you’re tapping into a free, abundant, and sustainable food source, embodying the “Waste Not” philosophy and reducing reliance on cultivated greens.
• Versatility Unleashed: While fantastic with grilled meats, this chimichurri shines on anything from scrambled eggs to a simple grain bowl, making healthy eating both easy and exciting.

How to Make Purslane Chimichurri: A Simple Guide to Fresh Flavor

Creating this flavorful Purslane Chimichurri is surprisingly simple and requires minimal effort for maximum reward. Follow these steps to prepare your own batch of this vibrant sauce.

Equipment You’ll Need:

Gathering the right tools beforehand ensures a smooth cooking process. For this recipe, you’ll need:

• Kitchen Shears (helpful for trimming purslane)
• Oxo Salad Spinner (essential for thoroughly drying your greens)
• Food Processor or a high-speed blender (for achieving the perfect consistency)

Ingredients for Your Purslane Chimichurri:

The magic of chimichurri lies in the freshness of its ingredients. Opt for the freshest herbs you can find.

• 1 cup purslane leaves: Washed and thoroughly dried.
• 1 cup Italian parsley leaves: Washed and thoroughly dried, stems removed.
• 1 tablespoon chopped fresh oregano: Adds an earthy, aromatic note.
• 3 cloves garlic: Minced, for that essential pungent flavor.
• 1 small jalapeño pepper: Seeded if you prefer less heat, or leave some seeds for a spicier kick. Alternatively, use 1 teaspoon crushed red pepper flakes.
• 1/2 cup extra-virgin olive oil: A high-quality oil will greatly enhance the flavor.
• 2 tablespoons red wine vinegar: Or to taste, for its characteristic tanginess.
• Salt and freshly ground black pepper: To taste, seasoning is key!

Step-by-Step Instructions:

1. Prepare the Purslane: First, gently remove any roots from the purslane. Purslane grows very close to the ground and can accumulate a lot of sand and dirt. To clean it thoroughly, fill your sink with cold water and immerse the purslane. Gently swish it around with your hands, allowing the dirt and sand to settle at the bottom of the sink. Carefully lift the purslane out, discard the dirty water, and repeat this washing process two more times until the water remains clear.
2. Dry the Greens: If you’re only using the leaves, pull them off the thicker stems. Place the washed purslane leaves and Italian parsley leaves in a salad spinner and spin them until they are completely dry. Excess moisture can dilute your chimichurri and shorten its shelf life.
3. Combine Ingredients: Transfer the dried purslane leaves, Italian parsley leaves, chopped fresh oregano, minced garlic, and jalapeño (or red pepper flakes) to the bowl of your food processor.



4. Process to Perfection: Pour in the extra-virgin olive oil and red wine vinegar. Secure the lid on your food processor and pulse the mixture until all ingredients are finely chopped and well combined. You’re aiming for a slightly coarse, pesto-like consistency, not a smooth paste. Be careful not to over-process, as this can bruise the herbs and turn the sauce muddy.
5. Season and Serve: Taste the chimichurri and season generously with salt and freshly ground black pepper. Adjust the vinegar or red pepper to your preference. If you like it tangier, add a bit more vinegar. For more heat, a pinch more red pepper flakes.

And that’s it! You’ve just created a lovely, bright green, nutritious, garlicky, vinegary, and slightly spicy sauce that will awaken your taste buds!

Pro Tips for the Perfect Purslane Chimichurri:

• Rest for Flavor: While delicious immediately, allowing the chimichurri to rest for at least 30 minutes, or even a few hours, lets the flavors meld and deepen beautifully.
• Adjust Consistency: If your chimichurri is too thick, add a touch more olive oil or a splash of water to reach your desired consistency.
• Spice Level: For those who love heat, don’t shy away from adding more jalapeño or red pepper flakes. For a milder version, omit the jalapeño seeds entirely.
• Herb Variations: Feel free to experiment with other fresh herbs like cilantro or chives to customize the flavor profile to your liking.

Storage and Make-Ahead Notes:

• Make Ahead: This Purslane Chimichurri can be prepared 1-2 days in advance. Store it in an airtight container in the refrigerator. A thin layer of olive oil on top can help preserve its vibrant green color and freshness.
• Freezer-Friendly: For longer storage, you can freeze chimichurri. Transfer it to airtight containers or even ice cube trays for convenient portioning. It will keep well in the freezer for 2-3 months. Thaw it in the refrigerator overnight before use.

Serving Suggestions: Elevate Every Meal with Purslane Chimichurri

The versatility of Purslane Chimichurri knows no bounds. Here are just a few ideas to inspire your culinary creativity:

• Grilled Meats: This is a classic pairing! Spoon it generously over grilled steak, chicken, pork chops, or lamb.
• Roasted Vegetables: Drizzle it over roasted potatoes, carrots, asparagus, or bell peppers for an instant flavor upgrade.
• Seafood: A dollop on grilled fish (salmon, cod, halibut) or shrimp adds a bright, zesty counterpoint.
• Eggs: Swirl a spoonful into scrambled eggs, omelets, or serve alongside a fried egg for a gourmet breakfast.
• Sandwiches and Wraps: Use it as a vibrant spread in sandwiches, wraps, or even on a juicy burger.
• Dip or Spread: Serve it as a dip with crusty bread, pita chips, or fresh vegetable sticks.
• Pasta Sauce: Toss it with hot pasta for a quick, flavorful meal, perhaps with some cherry tomatoes and feta cheese.

For more delicious ways to enjoy this nutritional powerhouse, here are 45 Things to Do With Fresh Purslane from the beloved French food blog, Chocolate and Zucchini! And for another great summery sauce recipe, you’ll love my Peach Chutney recipe!

More Zero Waste Recipes to Inspire You!

Embracing a zero-waste kitchen is easier than you think. By getting creative with ingredients often discarded, you can unlock incredible flavors and reduce your environmental footprint. Here are some more fantastic recipes from our collection that exemplify this philosophy:

• Whole Grain Croutons with Thyme, Rosemary and Parmesan
• Cream of Celery Leaf and Scallion Soup
• Roasted Brussels Sprouts with Thai Green Curry Butter
• Radish Greens Pesto
• Carrot Top Salsa Verde

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4.31 from 55 votes

Purslane Chimichurri

By Carol | From A Chef’s Kitchen

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!

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

Yield: 1 1/2 cups

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