Dairy 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. The whole thing comes together with extra-virgin olive oil and minced garlic — no butter, no cream, nothing that would cause concern for anyone avoiding dairy. Because chimichurri is naturally built on olive oil rather than any dairy fat, this recipe doesn't require any substitutions or workarounds; it's just genuinely, effortlessly free of it. A short ten-minute rest lets the herbs soften and the flavors deepen into something that tastes like it took far more effort than it did. Spoon it generously over grilled steak, roasted vegetables, or crusty bread and you'll wonder why you ever bought a jarred sauce.
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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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