Nightshade Free Purslane Chimichurri with Lemon & Garlic
Chimichurri is one of those sauces that makes everything taste more alive, and this bright, herby version swaps in purslane alongside classic flat-leaf parsley for something genuinely unexpected. Purslane brings a subtle lemony tang and a slightly succulent texture that plays beautifully with the sharp garlic and fresh citrus in every spoonful. For anyone avoiding nightshades, traditional chimichurri can be a minefield — most versions lean hard on red pepper flakes or paprika, and store-bought options almost always sneak in tomato-based ingredients. Here, the heat is entirely optional, and the bold flavor comes from lemon juice, lemon zest, and good extra-virgin olive oil instead. A short ten-minute rest lets everything meld together so the sauce tastes like it took far more effort than it actually did. Spoon it generously 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)
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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