Fish 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 bowl. Minced garlic and a glug of good extra-virgin olive oil pull it all together into something that smells incredible before you've even tasted it. Because the whole sauce is built from fresh herbs, citrus, and pantry staples, there's nothing hidden to worry about — no fish sauce, no anchovy paste, none of the sneaky seafood additions that sometimes creep into restaurant-style condiments. A short ten-minute rest at room temperature is all it takes for the flavors to meld and the purslane to soften just enough. Spoon it generously over grilled steak, roasted carrots, or a pile of crusty bread 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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