Seeds Free Purslane Chimichurri with Lemon & Garlic
Bright, tangy, and loaded with fresh herb flavor, this chimichurri is a serious upgrade to anything coming off the grill. Purslane brings a subtle lemony, slightly succulent quality that makes it a natural fit here — its tender leaves melt right into the sauce as it rests, giving the whole thing a silkier texture than a standard parsley-only version. A double hit of lemon from both the juice and zest keeps every spoonful lively, while the garlic and olive oil round it out into something deeply savory and satisfying. Many store-bought herb sauces and condiments sneak in sesame oil, tahini, or other seed-derived ingredients, so making your own from scratch is genuinely the easiest way to stay worry-free. Every ingredient here is straightforward — fresh herbs, citrus, garlic, olive oil, and a pinch of salt — so there's nothing hidden and nothing to second-guess. A short ten-minute rest is all it takes for the flavors to come together beautifully before you spoon it over roasted vegetables, grilled meat, or use it as a bold dipping sauce.
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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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