Chestnut Free Purslane Chimichurri with Lemon & Garlic
Bright, herby, and punchy with citrus, this chimichurri swaps the usual all-parsley base for purslane — a slightly succulent, mildly tangy green that brings its own personality to the sauce. The combination of fresh flat-leaf parsley, minced garlic, lemon juice, and lemon zest makes every spoonful feel alive, while a drizzle of good extra-virgin olive oil ties it all together into something silky and bold. It comes together in one bowl with nothing more than a fork and a few minutes of stirring, which makes it genuinely weeknight-friendly. A short rest at room temperature is all it takes for the flavors to meld and the purslane to soften just enough — no cooking required. Spoon it generously over grilled meat, roasted vegetables, or use it as a dipping sauce and watch it disappear fast. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. It's the kind of sauce that makes you wonder why you ever bought a bottled version.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!