Low Sugar Purslane Chimichurri with Lemon & Garlic
Chimichurri is one of those sauces that makes everything it touches taste more alive, and this version swaps in purslane alongside classic flat-leaf parsley for an earthy, slightly succulent twist. Purslane is a powerhouse green that doesn't get nearly enough kitchen attention, and here it softens just enough in the lemon and olive oil to give the sauce a silky, herb-packed body. Every ingredient in the bowl is whole and real — fresh garlic, bright lemon juice and zest, good extra-virgin olive oil, a pinch of sea salt — so there's nothing sneaking in to spike your sugar intake. That's actually harder to guarantee with store-bought chimichurri and herb sauces, which often contain hidden sweeteners to balance acidity or extend shelf life. Making it yourself takes only a few minutes of chopping and whisking, then a short rest to let the flavors come together beautifully. The result is bold, garlicky, and citrus-forward with a gentle heat from the red pepper flakes if you choose to use them. Spoon it over grilled meat, roasted vegetables, or anything that needs a serious flavor upgrade.
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Learn more →Ingredients
6 servings
- 1 cup fresh purslane leaves and tender stems, roughly chopped
- ½ cup fresh flat-leaf parsley leaves, roughly chopped
- 2 cloves garlic, minced
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ⅓ cup extra-virgin olive oil
- ¼ tsp fine sea salt, or to taste
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Combine the chopped purslane, parsley, minced garlic, lemon zest, and red pepper flakes (if using) in a mixing bowl.
- 2
Add the lemon juice and olive oil, then whisk or stir with a fork until the herbs are evenly coated and the sauce comes together.
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