Capsaicin Free Purslane Chimichurri with Lemon & Garlic
Chimichurri is one of those sauces that makes everything it touches taste like a celebration, and this lemon-forward version swaps in purslane for a bright, slightly succulent twist on the classic. Purslane brings a mild, lemony earthiness that pairs beautifully with flat-leaf parsley and plenty of fresh garlic, creating a sauce that feels both familiar and genuinely interesting. Traditional chimichurri often leans on chili heat as a backbone, but this recipe is built around citrus instead — lemon juice and zest do the heavy lifting, giving you that same punchy, vibrant quality without any capsaicin. The red pepper flakes are listed as optional, so you can leave them out entirely and still end up with a sauce that's anything but boring. A quick ten-minute rest lets the olive oil absorb all those herby, garlicky flavors before you ever pick up a spoon. Drizzle it over grilled steak, roasted carrots, or a simple piece of fish and watch it disappear fast.
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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)
Can be omittedred pepper flakes
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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