Ginger 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 something a little unexpected and genuinely delicious. Purslane brings a subtle, slightly tangy note and a tender texture that soaks up the bright lemon juice and olive oil beautifully. Garlic, lemon zest, and a pinch of red pepper flakes round out the flavor so every spoonful has real depth without relying on any warming spices that can sneak into store-bought herb sauces. For anyone navigating a sensitivity to ginger, that's actually a common hidden ingredient in bottled chimichurris and marinades — here, every component is straightforward and easy to verify. The whole thing comes together in one bowl with just a whisk and a ten-minute rest, which lets the herbs meld into a cohesive, glossy sauce. Spoon it over grilled steak, roasted carrots, or crusty bread and you'll wonder why you ever reached for a jar.
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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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