Hazelnut Free Purslane Chimichurri with Lemon & Garlic
Bright, herby, and punchy with citrus, this chimichurri swaps the usual all-parsley base for purslane — a tender, slightly succulent herb that brings a mild earthiness and a subtle lemony note all on its own. Combined with flat-leaf parsley, fresh garlic, and a generous hit of lemon juice and zest, the result is a sauce that feels vibrant and a little unexpected in the best way. It comes together in one bowl with nothing more than a fork and a few minutes of stirring, which makes it genuinely weeknight-friendly. Many store-bought herb sauces and condiments sneak in nut-derived oils or are processed on shared lines, so making this from scratch means you know exactly what's in it — and every ingredient here is straightforward and easy to source. After a short rest at room temperature, the flavors meld into something that tastes far more complex than the effort involved. Spoon it over grilled steak, roasted carrots, or a simple piece of fish, or use it as a dipping sauce for crusty bread — it's versatile enough to earn a permanent spot in your rotation.
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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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