Macadamia Free Purslane Chimichurri with Lemon & Garlic
Chimichurri gets a bright, unexpected twist here thanks to purslane, a succulent herb with a mild, slightly lemony flavor that pairs beautifully with flat-leaf parsley and sharp garlic. The combination of fresh lemon juice and zest gives the sauce a citrusy punch that feels livelier than a classic version, while good extra-virgin olive oil ties everything together into something silky and vibrant. This is the kind of sauce that makes grilled steak, roasted vegetables, or even crusty bread taste like they came from a restaurant kitchen. Because it's built entirely from fresh herbs, citrus, and pantry staples, there's no need to scan labels or worry about hidden nut-based oils sneaking into the mix — what you see is exactly what you get. A short ten-minute rest before serving is the small but important step that lets the purslane soften just enough and the flavors fully bloom. Stir it once more, spoon it generously, and watch it disappear fast.
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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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