Shellfish Free Purslane Chimichurri with Lemon & Garlic
Chimichurri gets a brilliant twist here, swapping in purslane alongside classic flat-leaf parsley for a sauce that's bright, a little tangy, and packed with fresh herb flavor. Purslane has a subtle lemony, slightly succulent quality that makes it a natural fit for this style of sauce, and paired with fresh lemon juice, zest, and good olive oil, the result is genuinely vibrant. The garlic and optional red pepper flakes give it just enough edge to make everything it touches taste more alive. Because this is a straightforward herb-and-oil sauce built entirely from whole, fresh ingredients, there's zero concern about hidden seafood derivatives or cross-contact that can sneak into store-bought condiments and marinades. A short ten-minute rest before serving is the small but important step that lets the flavors meld and the purslane soften into the sauce beautifully. Spoon it over grilled steak, roasted carrots, or a simple piece of chicken 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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