Paleo 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 is a quietly brilliant ingredient — tender, mild, and packed with a pleasant brightness that holds its own against bold garlic and a generous hit of fresh lemon. Everything here is whole-food and plant-based in the best way: olive oil, citrus, herbs, and nothing that needs a label check or a second thought. The sauce comes together in a single bowl with just a whisk and a fork, then a short rest at room temperature lets the flavors deepen and the purslane soften into the oil beautifully. Spoon it over grilled meat straight off the fire, drape it across roasted vegetables, or use it as a dipping sauce when you want something that feels a little more special than the usual condiment. It's the kind of recipe that proves eating this way doesn't mean sacrificing any of the good stuff.
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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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