Rice 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 with the fresh lemon juice and zest already in the mix. Garlic, good olive oil, and a pinch of red pepper flakes round everything out into a bright, punchy sauce that comes together in minutes with nothing more than a bowl and a fork. Because it's built entirely from fresh herbs, citrus, and pantry staples, there's no grain filler or hidden starch to worry about — just clean, vibrant flavor from start to finish. Letting it rest for ten minutes before serving is a small step that makes a real difference, giving the ingredients time to meld and the purslane a chance to soften into the sauce. Spoon it generously over grilled steak, roasted chicken, or charred vegetables, and it instantly elevates whatever is on the plate.
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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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