Mushroom Free Purslane Chimichurri with Lemon & Garlic
Chimichurri is one of those sauces that makes everything it touches taste like a celebration, and this version swaps in purslane for a bright, slightly tangy twist on the classic. Purslane is a tender, succulent herb with a mild lemony flavor that plays beautifully alongside flat-leaf parsley, fresh garlic, and a generous hit of citrus. The whole thing comes together in a single bowl — no cooking required, just a quick whisk and a short rest to let the flavors bloom. That ten-minute resting time is the secret weapon here, giving the olive oil, lemon juice, and herbs a chance to meld into something genuinely special. Because every ingredient is whole and plant-based, there's zero concern about hidden fungi or fungal-derived additives sneaking in the way they sometimes do in store-bought condiments and spice blends. Spoon it over grilled steak, roasted carrots, or crusty bread 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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