Turkey 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 brings a mild lemony tang of its own, which plays beautifully off the fresh lemon juice and zest already in the mix. Garlic, red pepper flakes, and a generous pour of extra-virgin olive oil round everything out into a bright, herbaceous sauce that comes together in minutes with nothing more than a bowl and a fork. Because it's built entirely from fresh produce, citrus, and pantry staples, there's zero guesswork about hidden poultry-based ingredients sneaking in — no broths, no marinades, no processed shortcuts. A short ten-minute rest at room temperature is all it takes for the flavors to meld and the purslane to soften just enough. Spoon it over grilled steak, roasted vegetables, or crusty bread 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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