Lupin 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 brings a genuinely unexpected twist by swapping in purslane alongside classic flat-leaf parsley. Purslane has a subtle, slightly tangy quality that plays beautifully with the bright lemon juice and zest, while the garlic and optional red pepper flakes give it that signature chimichurri kick. Everything comes together in a single bowl with just a whisk and a fork — no cooking required, just a short rest at room temperature to let the flavors bloom and the purslane soften into the sauce. The result is a vibrant, herbaceous condiment that works over grilled meat, spooned onto roasted vegetables, or as a bold dipping sauce. Because this recipe is built entirely from whole, fresh ingredients — herbs, citrus, olive oil, garlic, and sea salt — there are no processed fillers or flour-based additives to worry about, making it a naturally clean choice for anyone avoiding legume-derived ingredients like lupin. It's the kind of sauce you'll want to keep in a jar in the fridge all week.
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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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