Pescatarian Purslane Chimichurri with Lemon & Garlic
Purslane is one of those underused greens that deserves a serious moment in the spotlight, and this bright, herbaceous chimichurri is the perfect showcase. The succulent little leaves bring a subtle lemony tang of their own, which layers beautifully with the fresh parsley, sharp garlic, and a generous hit of citrus juice and zest. A drizzle of good extra-virgin olive oil pulls everything together into a sauce that's silky, vibrant, and genuinely hard to stop tasting. That short 10-minute rest at room temperature is a small but important step — it lets the flavors bloom and softens the purslane just enough to create a cohesive, spoonable texture. This kind of versatile green sauce is a natural fit for a seafood-forward table, doing serious work spooned over grilled fish, shrimp skewers, or roasted vegetables on the side. It comes together in one bowl with no cooking required, which means less cleanup and more time actually enjoying the meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!