Purslane Chimichurri Sauce
This leafy green is also a common weed that can easily be found growing in sidewalk cracks. However, it is not something to be ignored. This plant is actually highly nutritious containing high amounts of antioxidants like vitamin C, glutathione, and betalain. Additionally, it is a great source of vitamins like vitamin A & E along with the omega-3 fat, alpha-linolenic acid.
The leaves are almost 93% water making this plant very hydrating in addition to its bitter/salty flavor. It can be eaten raw in salads or cooked in soups and other dishes. However, I have read a few reports that it gets slimy if over cooked. So I decided to try it for the first time raw. This tangy and spicy sauce pairs perfectly with baked chicken and a is a killer topping for tacos!
Adapted from: A Chef's Kitchen
1 cup purslane leaves, washed well
1 cup curly Italian parsley
1 tsp dried oregano
3 cloves garlic
1 jalapeno pepper, partially de-seeded
1/2 cup olive oil
2 TBS red wine vinegar
1 tsp pink salt
1/2 tsp black pepper
Add all the ingredients, except oil and vinegar to a food processor, pulse until well chopped. Scrape down the sides and combine oil and vinegar in a separate container.
With the food processor running begin to slowly pour in the oil and vinegar combination through the chute. Continue blending until sauce is smooth. Transfer to a separate container, store in the fridge for up to 5 days.
If you are in the Hamptons you can pick up a fresh bunch of Purslane from the Green Thumb Organic Farm in Water Mill!