Pork Free Purslane Chimichurri with Lemon & Garlic
Chimichurri is one of those sauces that makes everything taste more alive, and this version swaps in purslane alongside classic flat-leaf parsley for a bright, slightly succulent twist on the original. Purslane brings a mild, lemony earthiness that pairs beautifully with the sharp garlic and the citrus punch from both fresh lemon juice and zest. Everything comes together in a single bowl — no cooking required, just a quick whisk and a short rest to let the flavors bloom. That ten-minute resting window is worth every second, as the purslane softens just enough to meld into the olive oil and herbs rather than sitting on top of them. The result is a vivid, herbaceous sauce that works equally well draped over grilled meat, spooned onto roasted vegetables, or served as a dipping sauce for crusty bread. Because every ingredient here is straightforward and plant-based, there's no need to scrutinize labels or worry about hidden additives — just fresh, clean flavors 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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