Spice 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 a bright, slightly succulent twist. Purslane has a mild, lemony quality that pairs beautifully with the sharp hit of fresh garlic and a generous squeeze of citrus, so every spoonful feels layered without being complicated. Traditional chimichurri often leans on dried herbs and bold spice blends that can be a problem for anyone avoiding irritants, but this recipe keeps things clean — the heat from red pepper flakes is entirely optional, making it easy to leave out without losing any of the sauce's character. The base is simply olive oil, lemon juice, lemon zest, garlic, and fresh herbs, so you know exactly what you're getting. A short rest at room temperature lets everything meld together and softens the purslane just enough to create a cohesive, glossy sauce. Spoon it over grilled meat, roasted vegetables, or use it as a dipping sauce 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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