Pecan 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 brings a mild lemony tang of its own, which plays beautifully against the bright hit of fresh lemon juice and zest already in the mix. Minced garlic and a drizzle of good olive oil pull it all together into something that smells incredible and tastes even better. A short rest at room temperature is the secret step here — it lets the flavors meld and softens the purslane just enough to create a silky, cohesive sauce rather than a chunky herb pile. Spoon it over grilled steak, roasted carrots, or a simple piece of fish and watch it disappear. Because every ingredient is a whole, recognizable herb, citrus, or pantry staple, there's no guesswork about what's actually in the bowl — no nut oils, no hidden additives, just clean, vibrant flavor 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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