Nitrate & Nitrite Free Purslane Chimichurri with Lemon & Garlic
Bright, herby, and punchy with citrus, this chimichurri puts an unexpected twist on the classic Argentine sauce by swapping in purslane alongside flat-leaf parsley. Purslane is a succulent little herb with a mild, slightly lemony flavor that blends beautifully with garlic, olive oil, and a generous hit of fresh lemon juice. Every single ingredient here is whole and unprocessed, which means you can spoon it generously without a second thought about hidden additives or preservatives that sneak into bottled sauces and cured condiments. The short rest time after mixing is key — it lets the purslane soften just enough and allows all those bright flavors to come together into something that tastes far more complex than the effort involved. Drizzle it over grilled chicken or steak, toss it with roasted vegetables, or use it as a dipping sauce for crusty bread. It's the kind of versatile, vibrant condiment that earns a permanent spot in your weekly rotation.
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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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