Low Iodine Purslane Chimichurri with Lemon & Garlic
Bright, herby, and punchy with citrus, this chimichurri is the kind of sauce that makes everything it touches taste more alive. Purslane is the star here — a slightly succulent, lemony green that blends beautifully with flat-leaf parsley and brings a subtle earthiness that sets this version apart from the classic. A short rest at room temperature is all it takes for the flavors to meld into something that tastes like it took far more effort than it did. For anyone navigating iodine restrictions, this sauce is a genuinely easy win. Every ingredient — fresh herbs, garlic, lemon, olive oil, and a pinch of sea salt — is naturally low in iodine, with no seafood, dairy, or iodized salt in sight. It's the kind of recipe where you don't have to swap anything out or second-guess the label on a single bottle. Spoon it over grilled chicken, roasted vegetables, or use it as a dipping sauce, and you've got a bold, restaurant-worthy condiment that fits your needs without any compromise.
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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 tasteChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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