I have an abundance of purslane and I am using it in every imaginable way. In scrambled eggs, salads, pickled, pesto and now an Argentinian chimichurri sauce.
I spooned the sauce over sliced steak, smashed potato and drizzled some of the oil over the corn.
It's a wonderfully spicy, garlicy, easy sauce that's great on grilled meats. Come see how it's made...
Just a few simple ingredients for a great sauce.
Red wine vinegar, olive oil, salt and pepper, dried oregano, red pepper flakes, garlic and purslane.
Chimichurri sauce is typically made with parsley so the recipe at the end of the post calls for parsley.
Roughly chop the purslane. I removed only the larger, tougher stems.
To the chopped purslane, add garlic and red pepper flakes,
dried oregano and the oil and vinegar. Whisk, whisk and it's done.
Some make it in the blender, it makes a more cohesive sauce.
Add salt and pepper.
There you are, Chimichurri sauce.
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10 cloves garlic; peeled, finely minced
2 cups flat leaf parsley; finely minced
Should be 1/2 cup when minced
2 tablespoons dried oregano
1 tablespoon red pepper flakes
1 cup olive oil
1/4 cup red wine vinegar
fresh ground black pepper
Combine the garlic, parsley, oregano and red pepper flakes in a bowl.
Whisk in the olive oil and the vinegar. Season with salt and black pepper
Let sit at least 2 -3 hours.
Serve with grilled or roasted meats.
store refrigerated in a glass jar, will keep for up to 1 week.
Yeld: 1 cup
** Exported from Now You're Cooking! v5.87 **
And that's that