Mold Detox Friendly Purslane Chimichurri with Lemon & Garlic
Bright, herby, and punchy with lemon, this chimichurri is the kind of sauce that makes everything it touches taste more alive. Purslane — a succulent green with a mild, slightly lemony flavor — takes the place of traditional oregano here, bringing a fresh twist along with its impressive nutrient profile. For anyone navigating a mold detox protocol, finding condiments and sauces that are genuinely clean can feel like a minefield, but this one is built entirely from whole, unprocessed ingredients with no vinegar, no aged components, and no hidden culprits. Fresh lemon juice does the acidic heavy lifting, keeping the flavor bright while staying well within what a mold-conscious diet allows. Garlic, parsley, and good extra-virgin olive oil round out the base, and the whole thing comes together in minutes with nothing more than a bowl and a fork. A short rest at room temperature lets the flavors meld beautifully before you spoon it over grilled meat, roasted vegetables, or anything else that needs a little lift. This recipe makes six servings, so it's easy to prep ahead and keep on hand throughout the 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)
Can be omittedred pepper flakes
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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