Legume Free Purslane Chimichurri with Lemon & Garlic
Chimichurri is one of those sauces that makes everything 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 the flat-leaf parsley, making the sauce feel layered without being complicated. A short rest at room temperature is all it takes for the garlic, lemon juice, and olive oil to come together into something genuinely vibrant. Most store-bought herb sauces and condiments sneak in unexpected ingredients, so blending your own from scratch means you know exactly what's in the bowl. Every single ingredient here is naturally free of legumes, so there's no label-scanning or substitution stress involved. Spoon it generously over grilled steak, roasted carrots, or even crusty bread — it's the kind of sauce that disappears fast and has everyone asking for the recipe.
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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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