Mustard 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 good olive oil tie everything together into something genuinely craveable. Many store-bought herb sauces and condiments sneak in mustard or mustard-based emulsifiers to help bind the texture, but this one comes together naturally — just a fork, a bowl, and a quick stir. The short resting time is key: ten minutes at room temperature lets the herbs soften just enough and the flavors bloom into a cohesive, glossy sauce. Spoon it generously over grilled steak or chicken, drizzle it across roasted vegetables, or set it out as a dipping sauce and watch it disappear. It's the kind of recipe that looks and tastes far more impressive than the effort involved.
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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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