Purslane Chimichurri

Another purslane recipe for those experimenting with “new” greens.

Ingredients:

• 1 cup purslane leaves (not the steams)

• 2-3 tbsp. chopped fresh oregano

• 1 cup parsley leaves

• 3 cloves garlic

• 1 tsp. red pepper flakes

• 1 jalapeno pepper (if desired)

• 1/2 cup olive oil

• 2 tbsp. (approx.) red wine vinegar (or apple cider vinegar)

• Juice of 1 small lemon

• Salt and pepper, as needed

Directions:

Combine all ingredients in a food processor. Scrape sides as needed. Process until desired smoothness. Adjust ingredients (add more) to desired taste. Serve over salads, hamburgers, chicken, etc.