Barley Free Purslane Chimichurri with Lemon & Garlic
Chimichurri is one of those sauces that makes everything it touches taste like it came off a restaurant grill, and this version brings a genuinely unexpected twist by swapping in purslane alongside classic flat-leaf parsley. Purslane has a subtle lemony, slightly succulent quality that pairs beautifully with the bright hit of fresh lemon juice and zest already in the mix. Garlic, good olive oil, and a pinch of red pepper flakes round everything out into a sauce that's bold, herbaceous, and just a little addictive. Because this recipe is built entirely from fresh produce, citrus, and pantry staples, there's no need to scrutinize labels for hidden grain-based additives or fillers — it's naturally free of any such concerns. The ten-minute resting step is a small but important detail; it lets the flavors meld and gives the purslane time to soften just enough to blend seamlessly into the sauce. Spoon it generously over grilled steak, roasted carrots, or even crusty bread and you'll wonder why you ever reached for a bottled condiment.
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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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