Chimichurri is a very green Argentinian condiment made with parsley, oregano, chilis, vinegar, oil, garlic. There are literally hundreds of variations of chimichurri that come from all over the world, but the true home of chimichurri is Argentina. This version respectfully tweaks the original recipe with the addition of the fabulously delicious purslane leaves.
I mentioned growing purslane in our garden this year in our last newsletter. It’s been s
omething I pulled up routinely because it’s considered a weed to most gardeners. After having this amazing purslane dish in San Francisco, I was determined to intentionally grow some this year. We did it! We’ve been playing around with a few different ways to enjoy this superfood. Our new favorite is this take on chimichurri. It’s ridiculously easy to make, lasts for up to two weeks in the fridge and enhances just about anything you pair it with. We had it on gargantuan t-bone steaks (that we shared!) ~ it was outstanding.
PURSLANE CHIMICHURRI
makes approximately 1-1/2 cups
- 5 cloves garlic, peeled, left whole
- 1 cup purslane leaves, stems removed, leaves washed really really well
- 1 cup organic flat-leaf parsley, chopped (stems removed)
- 1 cup fresh organic cilantro, chopped (you can leave stems on)
- 3 tbsp fresh lime juice
- 1 tbsp fresh lime zest
- 1-2 serrano peppers, diced with seeds
- 1 tbsp honey
- 1 tbsp red wine vinegar
- 1-2 tbsp extra virgin olive oil
- 1 tbsp water IF NEEDED to thin ingredients out in blender
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
INSTRUCTIONS
Put all ingredients – garlic through olive oil in the blender. Blend until somewhat smooth. If needed, add in a tablespoon or so of water to blend thoroughly. Add salt & pepper. Blend again – should be a very green, semi-smooth consistency. Keep chimichurri in refrigerator for up to 2 weeks.
Enjoy with grilled fish, chicken or beef, grilled vegetables, as a spread on bread, on salads and scrambled or fried eggs.
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