Chicken Free Purslane Chimichurri with Lemon & Garlic
Chimichurri gets a bright, unexpected twist here thanks to purslane — a succulent, slightly tangy herb that blends beautifully with classic flat-leaf parsley. The combination of fresh lemon juice, lemon zest, and minced garlic gives this sauce a punchy, citrus-forward kick that feels livelier than your standard version. A generous pour of extra-virgin olive oil ties everything together into a glossy, herb-packed condiment that's as versatile as it is vibrant. Because this is a fully plant-based sauce built entirely from fresh produce and pantry staples, there's zero concern about hidden animal proteins or cross-contact from meat-based ingredients. A short 10-minute rest at room temperature is the secret step — it lets the purslane soften just slightly and allows all those bold flavors to meld into something genuinely special. Spoon it over grilled vegetables, roasted potatoes, or use it as a dipping sauce for crusty bread 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)
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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