Beef 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 an earthy, slightly succulent twist. Purslane brings a mild lemony tang of its own, which plays beautifully with the fresh lemon juice and zest already in the mix. Garlic, red pepper flakes, and a generous pour of extra-virgin olive oil round everything out into a bright, herbaceous sauce that comes together in minutes with nothing more than a bowl and a fork. Letting it rest for ten minutes before serving is a small step that makes a big difference — the flavors meld and the purslane softens just enough to give the sauce a silkier body. Spoon it over grilled chicken, roasted vegetables, or use it as a bold dipping sauce for crusty bread. It's completely plant-based in its base, so it works across a wide range of tables and dietary needs without any compromise on flavor.
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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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