Honey 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 has a mild, lemony tang of its own, which pairs beautifully with the bright hit of fresh lemon juice and zest that anchors this whole sauce. Many store-bought herb sauces and condiments sneak in sweeteners, so making your own from scratch means you stay in complete control of every ingredient — and this recipe keeps it clean with nothing but herbs, garlic, olive oil, and citrus. The garlic mellows just enough during that short 10-minute rest, letting all the flavors knit together into something that tastes far more complex than the prep time deserves. A pinch of red pepper flakes adds a gentle warmth if you want it, but the sauce holds its own without. Spoon it generously over grilled meat or roasted vegetables and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!