Citric Acid Free Purslane Chimichurri with Lemon & Garlic
Chimichurri is one of those sauces that makes everything it touches taste more alive, and this version swings in a fresh direction by swapping the usual base herb for purslane. The succulent little leaves bring a mild, slightly tangy flavor and a tender texture that holds up beautifully once coated in good olive oil. Lemon juice and zest do the brightening work here, which is worth noting — citric acid as an additive is a common hidden ingredient in bottled sauces and dressings, but when you're squeezing it straight from the fruit, you're working with the real thing in its natural form. A short rest at room temperature is all it takes for the garlic to mellow and the herbs to soften into something that tastes like it's been sitting on a Mediterranean countertop all afternoon. Spoon it over grilled steak, roasted carrots, or a pile of warm flatbread and watch it disappear. It comes together with barely any effort and no cooking required, which makes it the kind of recipe you'll reach for again and again.
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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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