Seed Oil 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 brings something genuinely special to the table. Purslane — a bright, slightly succulent herb with a mild lemony tang — steps in alongside flat-leaf parsley to give the sauce a more complex, layered flavor than the classic alone. Extra-virgin olive oil is the only fat here, which means you're completely clear of the refined vegetable and seed oils that sneak into so many store-bought condiments and marinades. The lemon juice and zest keep things vibrant and fresh, while the garlic adds that punchy backbone you want in a good chimichurri. A short rest at room temperature is all it takes for everything to meld into a glossy, herb-packed sauce that smells absolutely incredible. Spoon it over grilled steak, roasted carrots, or a simple piece of fish 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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