Sesame 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 has a mild, lemony tang of its own, which plays beautifully with the fresh lemon juice and zest already in the mix — the brightness here is genuinely layered. Garlic, good olive oil, and a pinch of red pepper flakes round it all out into something bold but balanced. Because every ingredient is a whole, recognizable food, you never have to second-guess what's in the bottle or worry about hidden additives that often sneak into store-bought herb sauces. Just chop, whisk, and let it rest for ten minutes — that short wait is where the magic happens, as the purslane softens and the flavors pull together into a cohesive, glossy sauce. 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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