Gluten 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 parsley for an earthy, slightly succulent twist you won't find in any jar at the grocery store. Purslane brings a mild lemony tang of its own, which plays beautifully against the bright citrus hit from fresh lemon juice and zest. Every ingredient here is naturally free of gluten — fresh herbs, garlic, olive oil, and a squeeze of lemon — so there's no label-reading required and no substitutions to stress over. The whole thing comes together in one bowl with a fork, no blender or special equipment needed. A short rest at room temperature is all it takes for the flavors to meld and the purslane to soften just enough into the sauce. Spoon it generously over grilled steak, roasted chicken, or a sheet pan of charred vegetables 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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