Brazil Nut Free Purslane Chimichurri with Lemon & Garlic
Chimichurri gets a bright, unexpected twist here thanks to purslane — a tender, slightly succulent herb that brings its own mild earthiness alongside classic flat-leaf parsley. The combination of fresh lemon juice, lemon zest, and raw garlic gives this sauce a sharp, citrusy backbone that cuts beautifully through grilled meats or roasted vegetables. Everything comes together in a single bowl with just a whisk and a short rest, making it one of the most effortless condiments you can put on the table. Because the ingredient list is straightforward and entirely plant-based, there's no need to scrutinize labels or worry about hidden nut derivatives sneaking in. A quick ten-minute rest at room temperature is the only patience required — it lets the purslane soften just enough and allows all those punchy flavors to meld into something genuinely special. Spoon it generously over whatever just came off the grill, use it as a dipping sauce for crusty bread, or drizzle it across roasted root vegetables for an instant upgrade.
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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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