Gut Friendly Purslane Chimichurri with Lemon & Garlic
Purslane is one of those underused greens that deserves a serious moment in the spotlight, and this bright, herby sauce is the perfect showcase. It's loaded with fresh flat-leaf parsley, zingy lemon juice, lemon zest, and raw garlic — all ingredients that support a happy, balanced gut without any of the processed fillers or preservatives you'd find in a jarred sauce. Purslane itself is a succulent, slightly tangy green with a texture that softens just enough after a short rest, making it ideal for a sauce that's both vibrant and easy to digest. The extra-virgin olive oil brings everything together into a glossy, cohesive drizzle that feels genuinely luxurious. A quick ten-minute rest at room temperature is all it takes for the flavors to meld into something that tastes like it took far more effort than it did. Spoon it over grilled chicken, roasted vegetables, or use it as a dipping sauce — it's endlessly versatile and comes together in one bowl with zero cooking required.
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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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