Cinnamon Free Purslane Chimichurri with Lemon & Garlic
Chimichurri is one of those sauces that makes everything it touches taste more alive, and this version swaps in purslane alongside classic flat-leaf parsley for a bright, slightly succulent twist. Purslane has a mild, lemony tang of its own, which plays beautifully with the fresh lemon juice and zest that anchor the whole sauce. Garlic, good olive oil, and a pinch of sea salt round things out into something that feels both rustic and a little unexpected. Many store-bought herb sauces and spice blends sneak in warming spices you may not want, so making this from scratch means you stay in complete control of every ingredient. The optional red pepper flakes add a gentle kick without any of the complexity that can come from pre-mixed seasonings. A quick ten-minute rest lets the flavors meld and the purslane soften just enough before you spoon it generously over grilled meat, roasted vegetables, or anything else that needs a hit of herby, garlicky brightness.
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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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