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Purslane Chimichurri

Prep Time10 mins
Total Time10 mins
Servings: 1 cup


  • Blender or Food processor


  • 1 cup purslane leaves washed
  • 1 cup parsley roughly chopped
  • ½ cup coriander roughly chopped
  • ½ cup olive oil
  • 2 cloves garlic minced
  • 1 jalapeño pepper deseeded and chopped
  • ¼ cup red wine vinegar
  • Salt to taste


  • Place purslane, parsley, coriander and olive oil in a blender and blend till greens are incorporated in olive oil.
  • Add minced garlic, jalapeño pepper and red wine vinegar and pulsate. You want to incorporate all ingredients but have the jalapeño pepper still slightly visible in the mix.
  • Taste and assess the need for salt.
  • If necessary salt to taste and save in a jar.