Cashew Free Purslane Chimichurri with Lemon & Garlic
Chimichurri is one of those sauces that makes everything taste like it came off a restaurant grill, and this version swaps in purslane alongside classic flat-leaf parsley for a bright, slightly succulent twist. Purslane brings a mild, lemony tang of its own that plays beautifully with the fresh lemon juice and zest, while the garlic and red pepper flakes add just enough heat to keep things interesting. The whole thing comes together in a single bowl — no blender, no special equipment, just a fork and a few minutes of stirring. Letting it rest for ten minutes before serving is the small step that makes a big difference, giving the herbs time to soften and the flavors to meld into something genuinely cohesive. It's naturally built from whole, simple ingredients — olive oil, citrus, fresh herbs, garlic — so there's nothing hidden to worry about, no processed sauces, no nut-based thickeners. Spoon it over grilled steak, roasted carrots, or even crusty bread and you'll wonder why you ever reached for a bottled condiment.
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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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