Caffeine 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 a bright, herbaceous result with a little extra depth. Purslane is a succulent herb with a mild, slightly lemony flavor that blends beautifully with the sharp garlic and fresh citrus in this sauce. The whole thing comes together in a single bowl — no cooking required, just a quick whisk and a short rest to let the flavors meld into something genuinely special. A squeeze of fresh lemon juice and a hit of zest keep it vibrant, while good extra-virgin olive oil ties every element together into a silky, spoonable sauce. It works over grilled meat, draped across roasted vegetables, or as a bold dipping sauce that guests will ask about every single time. Everything in this recipe is naturally free of stimulants, so it's a great go-to when you're keeping your plate clean and simple without sacrificing any 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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