Eosinophilic Esophagitis Friendly Purslane Chimichurri with Lemon & Garlic
Bright, herby, and punchy with citrus, this fresh sauce is the kind of condiment that makes everything it touches taste more alive. Purslane — a slightly succulent, lemony herb — teams up with flat-leaf parsley, garlic, and a generous hit of fresh lemon juice to create a chimichurri that feels both familiar and unexpected. For anyone managing eosinophilic esophagitis, finding bold, flavorful sauces that don't rely on common trigger ingredients can feel like a constant uphill battle, but this one keeps things clean and straightforward. Every ingredient here is whole and recognizable — no hidden additives, no processed components, just olive oil, fresh herbs, and real lemon. A short rest at room temperature is all it takes for the flavors to meld and the purslane to soften into something silky and cohesive. Spoon it over grilled meat, roasted vegetables, or use it as a dipping sauce and watch it disappear fast.
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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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