Alpha Gal Friendly Purslane Chimichurri with Lemon & Garlic
Chimichurri is one of those sauces that makes everything it touches taste more alive, and this version swings bright and herby with a citrus edge that sets it apart from the classic. Purslane — a slightly succulent, mildly tangy green — steps in alongside flat-leaf parsley to give the sauce real body and a subtle earthiness you won't get from herbs alone. Everything here is entirely plant-based in origin: fresh greens, raw garlic, lemon, and good olive oil, which means there's nothing to second-guess for anyone navigating alpha-gal syndrome and avoiding mammalian-derived ingredients. No dairy, no hidden animal fats, no ambiguous additives — just a clean, bold sauce you can trust. A short rest at room temperature is all it takes for the flavors to meld and the purslane to soften into something silky and cohesive. Spoon it generously over grilled chicken, fish, or roasted vegetables and it instantly elevates the whole plate. It also works beautifully as a dipping sauce, so make a little extra — it goes fast.
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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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