Walnut 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 with the fresh lemon juice and zest already in the mix. Minced garlic and a hit of red pepper flakes give it that signature chimichurri punch, while good extra-virgin olive oil pulls everything into a glossy, spoonable sauce. The whole thing comes together in a single bowl with just a whisk and a fork — no blender, no fuss. A short ten-minute rest at room temperature is all it needs to let the flavors meld and the herbs soften into something truly special. Spoon it generously over grilled steak, roasted vegetables, or even crusty bread, and it delivers every single time. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!