Mediterranean Diet Friendly Purslane Chimichurri with Lemon & Garlic
Purslane is one of those underused greens that deserves a serious moment in the spotlight, and this bright, herb-forward sauce is the perfect vehicle for it. The combination of fresh purslane, flat-leaf parsley, garlic, lemon juice, and extra-virgin olive oil hits every note you want in a vibrant table sauce — herby, tangy, a little sharp, and deeply satisfying. Olive oil and fresh herbs are cornerstones of Mediterranean-style eating, so this recipe feels right at home on that kind of table without any awkward substitutions or workarounds. A short rest at room temperature is all it takes for the flavors to meld and the purslane to soften just enough, making the whole process almost effortless. Spoon it over grilled chicken or fish, drizzle it across roasted vegetables, or set it out as a dipping sauce and watch it disappear. The optional red pepper flakes add a gentle kick if you want a little heat, but the sauce is equally compelling without them. It's the kind of simple, ingredient-driven recipe that proves you don't need much to make something genuinely delicious.
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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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