Coconut 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 an earthy, slightly succulent twist. Purslane brings a mild lemony tang of its own, which plays beautifully against the bright hit of fresh lemon juice and zest already in the mix. Garlic, good olive oil, and a pinch of red pepper flakes round everything out into a sauce that's bold without being aggressive. Because every ingredient here is a whole, recognizable food, you never have to second-guess what's in it — no hidden fillers, no processed additions, nothing that doesn't belong. A quick ten-minute rest at room temperature is the only patience required, and it makes a real difference as the flavors settle and deepen together. Spoon it generously over grilled steak, roasted carrots, or a pile of warm roasted potatoes, or just keep a jar in the fridge to upgrade whatever you're cooking on a weeknight. It's the kind of condiment that quietly becomes a staple.
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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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