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>> 2 cups finely chopped purslane (leaves and stems)
>> 1 cup finely chopped parsley
>> 1 tbsp finely chopped oregano (fresh)
>> 6 cloves garlic
>> 1 tsp crushed red pepper flakes
>> 3/4 cup olive oil
>> 2 tbsp organic apple cider vinegar
>> salt and freshly ground black pepper if desired
Place all ingredients into a blender. Blend at medium/high speed. Stop the blender every 20 seconds or so and use a rubber spatula to push down the mixture off the blender walls. Keep blending until everything is thoroughly mixed well.
If using parsley stems, these may not totally break down (but this is ok if you are good with it!).
Store in the fridge and use within four or five days.
Ingredient Tip: Swap out the organic apple cider vinegar with red wine vinegar if desired.
Wild Edibles in Recipe: Purslane
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Dressings, Dips & Vinaigrettes
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