Vegan Purslane Chimichurri with Lemon & Garlic
Purslane is one of those underused greens that deserves a serious moment in the spotlight, and this bright, herby sauce is exactly the showcase it needs. The combination of purslane and flat-leaf parsley creates a layered, grassy base that feels more complex than a standard chimichurri, while fresh lemon juice and zest keep everything lively and sharp. Garlic and a hit of red pepper flakes round out the flavor with just enough bite to make you want to drizzle this over absolutely everything. Every single ingredient here is naturally plant-based — no swaps, no substitutions, no compromises on flavor. The whole thing comes together in one bowl with a fork, and that ten-minute rest at the end is worth every second as the purslane softens and the flavors settle into each other. Spoon it over roasted vegetables, use it as a dipping sauce, or let it do its thing on anything coming off the grill. It's the kind of condiment that makes people ask what your secret is.
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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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