Anti Inflammatory Purslane Chimichurri with Lemon & Garlic
Purslane might be the most underrated green you've never cooked with, and this bright, herbaceous sauce is the perfect introduction. It's packed with omega-3 fatty acids, and paired with flat-leaf parsley, fresh lemon, and a generous pour of extra-virgin olive oil, every ingredient here is pulling serious anti-inflammatory weight. The garlic and lemon zest add a punchy backbone, while the olive oil brings everything together into a glossy, spoonable sauce that feels far fancier than the effort involved. A short 10-minute rest at room temperature is all it takes for the flavors to meld and the purslane to soften just enough — no cooking required. Spoon it over grilled meat, roasted vegetables, or use it as a dipping sauce and watch it disappear fast. This is the kind of condiment that quietly upgrades everything on the table while doing genuinely good things for your body.
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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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