Peanut 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 tang that plays beautifully with the bright citrus and sharp garlic already working through the sauce. Everything comes together in a single bowl — no blender, no cooking, just a quick whisk of olive oil, fresh lemon juice, and herbs until it looks glossy and vibrant. A short rest at room temperature is all it takes for the flavors to meld and the purslane to soften just enough to lose any toughness. The result is a loose, spoonable sauce with real depth that works draped over grilled meat, spooned onto roasted vegetables, or used as a bold dipping sauce. Every ingredient here is naturally free from peanuts and tree nuts, so there's no label-scanning or substitution stress — just fresh, honest cooking from start to finish.
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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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