Carrageenan 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 interesting. Purslane brings a subtle, slightly lemony tang and a tender texture that holds up beautifully once it softens in the olive oil and fresh lemon juice. Many store-bought condiments and sauces sneak in stabilizers and thickeners — carrageenan included — so making your own from scratch is the cleanest way to get bold flavor without the label anxiety. Every ingredient here is whole and straightforward: fresh herbs, real garlic, good olive oil, and a squeeze of lemon. The 10-minute resting step is small but mighty, giving the garlic time to mellow and the purslane to relax into the sauce so everything tastes cohesive rather than raw. Spoon it generously over grilled steak, roasted carrots, or a simple piece of fish and it instantly elevates the plate. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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