Artificial Flavors Free 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 something genuinely special. Purslane brings a subtle, slightly lemony tang and a tender texture that blends beautifully with the bright hit of fresh lemon juice and zest. Every single ingredient here is whole and real — fresh herbs, raw garlic, extra-virgin olive oil, and sea salt — so you never have to squint at a label wondering what's hiding in a flavor packet or bottled shortcut. That matters more than people realize, since so many store-bought herb sauces and condiments sneak in artificial flavor enhancers to mimic the brightness you can easily get from an actual lemon. A short ten-minute rest lets everything meld together, softening the purslane just enough while the garlic and red pepper flakes settle into the oil. Spoon it over grilled steak, roasted carrots, or a simple piece of fish and it instantly elevates the whole plate.
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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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