Eggless Purslane Chimichurri with Lemon & Garlic
Chimichurri is one of those sauces that makes everything it touches taste like it came off a restaurant grill, and this version swaps in purslane for a fresh, slightly tangy twist on the classic. Purslane brings a mild, lemony brightness and a tender texture that blends beautifully with flat-leaf parsley, sharp garlic, and a generous hit of citrus. The whole thing comes together in a single bowl with just a whisk and a fork — no cooking required, no complicated technique. Since the base is pure herbs, olive oil, and lemon juice, there's nothing hidden to worry about, making it a genuinely clean and straightforward condiment. Letting it rest for ten minutes before serving is the small step that makes a big difference, giving the garlic time to mellow and the purslane to soften into the oil. Spoon it over grilled steak, roasted carrots, or even crusty bread and you'll wonder why you ever reached for a bottled 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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