Turmeric 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 something genuinely unexpected. Purslane brings a subtle, slightly lemony tang and a tender texture that blends beautifully with the bright hit of fresh lemon juice and zest. Garlic, good olive oil, and a pinch of red pepper flakes round it all out into a sauce that feels both rustic and vibrant. Many store-bought herb sauces and spice blends sneak in anti-inflammatory powders or warming spices that can be hard to spot on a label — this one is built entirely from whole, easy-to-verify ingredients with nothing hidden. A short rest at room temperature is all it takes for the flavors to meld and the purslane to soften just enough to melt into the sauce. Spoon it over grilled meat, toss it with 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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