Red Meat Allergy Friendly 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 something genuinely unexpected. Purslane brings a subtle lemony, slightly succulent quality that pairs beautifully with the bright hit of fresh lemon juice and zest already in the mix. Garlic, good olive oil, and a pinch of red pepper flakes round it all out into a sauce that's bold without being heavy. Because the whole thing is built from fresh herbs, citrus, and pantry staples, there's no guesswork about hidden animal proteins or cross-contamination from processed ingredients — just clean, vibrant flavor from start to finish. A short ten-minute rest before serving is the quiet secret here; it lets the purslane soften just enough and gives the garlic time to mellow into the oil. Spoon it over roasted vegetables, grilled chicken or fish, or use it as a dipping sauce and watch it disappear fast.
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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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