Vegetarian 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 vehicle to give it one. It brings together tender purslane stems and flat-leaf parsley with punchy garlic, fresh lemon juice, zest, and a generous pour of extra-virgin olive oil — everything you need for a sauce that tastes alive. The whole thing comes together in a single bowl with nothing more than a fork and a little patience while the flavors meld. That short rest at room temperature is the quiet secret here: the purslane softens just enough to blend into the sauce while the lemon and garlic deepen into something genuinely craveable. Red pepper flakes are optional, but even a pinch adds a welcome warmth that keeps you coming back for another spoonful. Spoon it over roasted vegetables, grilled halloumi, or use it as a dipping sauce and watch it disappear fast. It's the kind of condiment that makes everything on the plate taste more intentional.
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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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