Lactose Free Purslane Chimichurri with Lemon & Garlic
Chimichurri is one of those sauces that makes everything it touches taste like it came off a restaurant grill, and this version swaps in purslane for a fresh, slightly tangy twist on the classic. Purslane brings a subtle lemony brightness and a tender texture that pairs beautifully with flat-leaf parsley, making the sauce feel lively and a little unexpected. The whole thing comes together with olive oil, fresh lemon juice, lemon zest, garlic, and a pinch of red pepper flakes — nothing more, nothing less. Because every ingredient here is naturally plant-based and dairy-free, there's zero guesswork about hidden cream or butter sneaking in the way it sometimes does with store-bought sauces and marinades. A short ten-minute rest at room temperature is all it takes for the flavors to meld and the purslane to soften just enough. Spoon it generously over grilled meat, roasted vegetables, or use it as a bold dipping sauce — honestly, it's hard to find something it doesn't improve.
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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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