Making a batch of purslane chimichurri is probably the best way to deal with that stubborn "weed" taking over your garden beds this summer. Most people spend hours YANKING this stuff out of the dirt, but if you're looking for a bright, lemony, and incredibly nutritious sauce for your next steak or grilled veggie platter, you really should be eating it instead.
If you aren't familiar with purslane, it's that succulent-like plant with thick, fleshy leaves and reddish stems that seems to grow everywhere the moment the sun hits the pavement. While it's treated like a nuisance in the States, it's actually a staple in Mediterranean and Mexican cuisines. When you combine its natural tartness with the punchy garlic and vinegar of a traditional Argentinian sauce, you get something truly special.
Why Purslane Works So Well in This Sauce
Traditional chimichurri is all about the parsley. It's fresh, it's green, and it has that classic earthy bite. But purslane chimichurri takes things a step further. Purslane has a very specific flavor profile—it's slightly salty and notably citrusy. Because it's a succulent, the leaves also have a bit of a "crunch" and a juicy quality that standard herbs just don't have.
When you chop it up and let it sit in a bath of olive oil and red wine vinegar, the plant releases a bit of its natural moisture, which helps meld all the flavors together. It's also loaded with Omega-3 fatty acids. Honestly, it's kind of wild that something so healthy grows for free in the cracks of a driveway.
Using it in a chimichurri isn't just about being "foraged" or trendy; it's about the texture. You get a thicker, heartier sauce that actually stays on top of your meat rather than just running off the side of the plate.
The Ingredients You'll Need
You don't need anything fancy for this. In fact, keeping it simple is usually better. Here is what you should gather:
- Fresh Purslane: You'll want a good couple of handfuls. Look for the tender tips and leaves. The thick stems can get a little woody, so stick to the newer growth.
- Garlic: And I mean a lot of garlic. Three or four cloves is a good starting point, but feel free to measure with your heart.
- Red Wine Vinegar: This provides the necessary tang. Don't swap it for white vinegar unless you absolutely have to; the red wine version has a depth that really rounds out the herbs.
- Olive Oil: Use the good stuff if you have it. Since this is a raw sauce, the flavor of the oil really shines through.
- Red Pepper Flakes: For a little bit of back-end heat.
- Salt and Pepper: Essential for bringing out the lemony notes of the purslane.
- Optional: A bit of Parsley or Cilantro: If you want to bridge the gap between a classic taste and the new purslane twist, mixing in some traditional herbs works wonders.
Step-by-Step: Getting the Texture Right
One mistake I see people make with any kind of chimichurri is throwing everything into a high-speed blender. Don't do that. If you blend it too hard, the oil emulsifies with the water in the greens, and you end up with a weird, pale green mayo. That is not what we're going for here.
1. Prep the Purslane
Give your foraged greens a really good soak in cold water. Since purslane grows close to the ground, it tends to hold onto a lot of grit. Shake it dry or use a salad spinner. Once it's dry, finely chop the leaves and the tender parts of the stems. You want small bits, but not a paste.
2. Mince the Garlic
I like to mince the garlic by hand or use a microplane. You want the garlic to be distributed evenly so you don't get a giant hunk of raw clove in one bite.
3. Mix the Base
In a medium bowl, whisk together your red wine vinegar, salt, and red pepper flakes. Let the garlic sit in this vinegar mixture for about ten minutes before adding the oil. This "mellows" the garlic slightly so it doesn't taste quite so sharp.
4. Combine and Emend
Stir in your chopped purslane chimichurri greens and then slowly pour in the olive oil. Give it a good stir. Taste it! Does it need more salt? Is it too acidic? If it's too sharp, add a splash more oil. If it tastes flat, add another squeeze of lemon or a drop more vinegar.
What to Serve It With
While steak is the obvious partner for purslane chimichurri, don't let that limit you. Because this sauce is a bit more substantial than the average herb oil, it stands up well to heavy hitters.
- Grilled Chicken: Brush it on during the last few minutes of grilling, or just spoon it over the top once the meat has rested.
- Roasted Potatoes: Honestly, this is my favorite way to eat it. Toss some hot, crispy potatoes in a bowl with a few spoonfuls of the sauce. The heat from the potatoes wakes up the garlic and makes the whole kitchen smell amazing.
- Tacos: If you're making carnitas or even just simple bean tacos, a dollop of this adds a massive hit of freshness.
- Fish: It works beautifully with white fish like cod or halibut. The citrus notes in the purslane naturally complement seafood.
Foraging Safety: Is It Actually Purslane?
I'd be remiss if I didn't mention safety. If you aren't buying your purslane from a farmer's market, you need to make sure you're picking the right plant. There is a "look-alike" called Spurge.
Here's the easy way to tell them apart: if you break a stem and a milky white sap comes out, do not eat it. That's spurge, and it'll give you a nasty stomach ache (or worse). Real purslane has a clear, watery sap inside its stems. Also, purslane stems are smooth and hairless, usually with a reddish tint. Once you identify it once, you'll start seeing it everywhere—literally everywhere.
How to Store Your Sauce
Chimichurri is one of those things that actually tastes better after a few hours. The flavors need time to get to know each other. You can leave it on the counter for a few hours if you're eating it the same day, but otherwise, keep it in a glass jar in the fridge.
The oil will likely solidify in the refrigerator, which is totally normal. Just take it out about 20 minutes before you want to use it so it can liquefy again. It'll stay fresh for about 3 to 5 days. After that, the greens start to lose their vibrant color and go a bit dull, though it'll still taste fine.
Make It Your Own
The beauty of a purslane chimichurri is that it's not a science. It's an art. If you like things spicy, throw in a chopped jalapeño. If you want it more "green," add some fresh oregano or mint. Some people even like to add a finely diced shallot for a bit of sweetness.
The next time you're out in the garden and see those fleshy little leaves poking through the mulch, don't reach for the weed killer. Grab a bowl instead. It's a great way to reduce waste, eat something incredibly nutrient-dense, and honestly, it just tastes better than anything you'll find in a grocery store jar.
Give it a shot at your next barbecue. Your guests probably won't even realize they're eating "weeds" until you tell them—and by then, they'll be asking for the recipe anyway. It's a total conversation starter and a legitimate flavor powerhouse that deserves a spot in your summer rotation.