High Fructose Corn Syrup 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 an earthy, slightly succulent twist. Purslane brings a mild lemony tang of its own, which plays beautifully against the bright hit of fresh lemon juice and zest already in the mix. Every single ingredient here is whole and unprocessed — fresh herbs, raw garlic, extra-virgin olive oil, and sea salt — so there's zero chance of sneaking in any unwanted sweeteners or processed additives the way bottled condiments so often do. That's the real win: you get a vibrant, restaurant-quality sauce without ever having to squint at a label. The ten-minute rest is a small but important step, letting the garlic mellow and the purslane soften just enough to bring the whole sauce into harmony. Spoon it generously over grilled steak, roasted carrots, or crusty bread 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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