Tree Nut 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 tang that plays beautifully with the fresh garlic and citrus already in the mix, so every element is pulling in the same direction. The whole thing comes together in a single bowl — no blender, no cooking, just a quick whisk of olive oil and lemon juice until the herbs are glossy and fragrant. Letting it rest for ten minutes is the small but important step that takes it from good to genuinely great, giving the flavors time to meld and the purslane a chance to soften just enough. Spoon it over grilled steak, roasted carrots, or a pile of crusty bread and you'll wonder why you ever bought a jarred sauce. Every ingredient here is naturally free of tree nuts, so there's no label-scanning required — just clean, herbaceous flavor from start to finish.
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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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