MSG Free Purslane Chimichurri with Lemon & Garlic
Chimichurri is one of those sauces that makes everything it touches taste more alive, and this version swaps in purslane alongside classic flat-leaf parsley for an earthy, slightly succulent twist. Purslane has a mild, lemony quality that pairs beautifully with the bright hit of fresh lemon juice and zest, while the garlic and red pepper flakes give it just enough edge. Every single ingredient here is whole and unprocessed, so you never have to second-guess hidden additives or flavor enhancers that sneak into bottled sauces and seasoning blends. The method is refreshingly simple — chop, combine, stir, and let it rest for ten minutes while the flavors settle into each other. That short rest is the secret: the purslane softens just slightly and the olive oil soaks up all that garlic and citrus. Spoon it over grilled meat, roasted vegetables, or use it as a dipping sauce 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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