BHA & BHT Free Purslane Chimichurri with Lemon & Garlic
Bright, herby, and punchy with citrus, this chimichurri swaps in purslane alongside classic flat-leaf parsley for a sauce that feels both familiar and genuinely exciting. Purslane has a subtle lemony tang of its own, so pairing it with fresh lemon juice and zest doubles down on that brightness in the best possible way. Every ingredient here is whole and unprocessed — fresh herbs, raw garlic, extra-virgin olive oil, sea salt — which means you're completely clear of the synthetic preservatives that sneak into so many bottled condiments and sauces. That matters more than people realize, since BHA and BHT show up in a surprising number of packaged herb blends, oils, and store-bought sauces under names that are easy to overlook on a label. Making it from scratch takes almost no effort: a quick chop, a stir, and ten minutes of resting time to let everything meld into something deeply flavorful. The result is a vibrant, garlicky sauce that's equally at home spooned over grilled chicken, draped across roasted vegetables, or served as a bold dipping sauce at the table.
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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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