Celery Free Purslane Chimichurri with Lemon & Garlic
Bright, herby, and punchy with citrus, this chimichurri swaps the usual all-parsley base for purslane — a succulent, slightly tangy green that brings its own personality to the sauce. The combination of flat-leaf parsley, fresh lemon juice, lemon zest, and good olive oil creates something that tastes genuinely vibrant rather than just green and oily. Garlic and optional red pepper flakes round out the heat, making every spoonful feel alive. Because the ingredient list is built entirely around fresh herbs, citrus, and pantry staples, there's nothing here to trip up anyone avoiding celery — no hidden aromatics, no sneaky additions. A short rest at room temperature is all it takes for the purslane to soften slightly and the flavors to settle into each other beautifully. Spoon it over grilled steak, roasted carrots, or even a simple piece of fish and it instantly elevates the whole plate. It's the kind of sauce that makes you want to put it on everything.
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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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