Gelatin Free Purslane Chimichurri with Lemon & Garlic
Purslane is one of those underused greens that absolutely shines when given the right treatment, and this bright, herbaceous chimichurri is exactly that. The combination of tender purslane, flat-leaf parsley, fresh lemon juice, and good olive oil creates a sauce that's punchy, a little grassy, and deeply satisfying. A short rest at room temperature is all it takes for the flavors to meld and the purslane to soften just enough — no cooking required. Garlic and lemon zest give it that sharp, aromatic backbone that makes chimichurri so irresistible in the first place. Every ingredient here is straightforwardly plant-based and whole, so there's nothing hidden to worry about — no thickeners, stabilizers, or animal-derived additives of any kind. Spoon it generously over grilled steak or chicken, drape it across roasted vegetables, or just use it as a dipping sauce with crusty bread. It's the kind of condiment that makes everything on the plate taste more alive.
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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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