Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Purslane Chimichurri

Chimichurri is an Argentinian sauce used as a marinade, as baste for grilling, and as a table condiment.  Try it next time you make some veggie kabobs or some baked tofu!
This version uses healthy purslane, but if you can’t find any at your local farmers market (or growing wild in your yard), substitute another cup of parsley or some cilantro.

Purslane Chimichurri


  • 1 cup purslane leaves
  • 1 cup parsley leaves
  • 1 teaspoon dried oregano
  • 2 large cloves garlic, chopped coarsely
  • 1/4 teaspoon salt
  • 1/2 teaspoon hot pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice


  1. Combine all ingredients in a blender or food processor and process until smooth.

  • No other acid or olive oil? Ok, gotta try this.

    • jamtay

      Our recipe has 1/2 cup of olive oil and 2 tbsp of lemon juice. If you are using it to marinate meat, you might consider upping the acid, perhaps with some red wine vinegar, though we’re not experts on meat 🙂

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