Soy Free Purslane Chimichurri with Lemon & Garlic
Chimichurri is one of those sauces that makes everything it touches taste like a backyard celebration, and this version swaps in purslane for a fresh, slightly tangy twist on the classic. Purslane brings a subtle lemony brightness and a tender texture that pairs beautifully with flat-leaf parsley, making the herb base feel more complex than a standard recipe. A generous pour of extra-virgin olive oil and a hit of fresh lemon juice pull everything together into something glossy, vibrant, and deeply aromatic. The garlic and optional red pepper flakes give it just enough edge to keep things interesting. Because every ingredient here is a whole, single-purpose food — fresh herbs, citrus, olive oil, sea salt — there are no hidden additives or fermented soy products to worry about, which is often the sneaky culprit in store-bought sauces and marinades. A short rest at room temperature is all it takes for the flavors to meld and the purslane to soften into the sauce. Spoon it over grilled steak, roasted carrots, or crusty bread and watch it disappear.
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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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