Emulsifier Free Purslane Chimichurri with Lemon & Garlic
Bright, herby, and punchy with citrus, this chimichurri swaps the usual all-parsley base for purslane — a succulent, slightly lemony green that adds a tender texture and a subtle earthiness you won't find in the classic version. The combination of flat-leaf parsley, fresh lemon juice, zest, and good olive oil creates a sauce that feels vibrant and alive, the kind of thing you'll want to spoon over everything. Because it's built entirely from whole, recognizable ingredients — fresh herbs, garlic, citrus, and oil — there's no need to scrutinize labels for hidden additives or binding agents that often sneak into bottled sauces and dressings. A quick rest at room temperature is all it takes for the flavors to meld and the purslane to soften just enough, no blending or emulsifying required. The result is a loose, rustic sauce with real texture that clings beautifully to grilled meat or roasted vegetables. It's the kind of condiment that makes a simple weeknight dinner feel genuinely special.
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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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