Pistachio Free Purslane Chimichurri with Lemon & Garlic
Chimichurri is one of those sauces that makes everything it touches taste like it came off a restaurant grill, and this version swaps in purslane alongside classic flat-leaf parsley for a bright, slightly tangy twist. Purslane is a tender, succulent herb with a mild lemony flavor that blends beautifully with the sharp garlic and fresh citrus in this sauce. The whole thing comes together in a single bowl with just a whisk and a fork — no cooking required, just a quick rest at room temperature to let the flavors deepen and the herbs soften into something truly special. A generous pour of extra-virgin olive oil ties it all together with that silky, glossy finish you want drizzled over grilled steak, roasted vegetables, or crusty bread. Because this recipe is built entirely from fresh herbs, citrus, and pantry staples, there are no hidden nut-based oils or processed ingredients to second-guess. It's the kind of versatile, crowd-pleasing condiment you'll want to keep in a jar in the fridge all week long.
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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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