Wheat 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 a bright, slightly tangy twist. Purslane brings a mild, lemony succulence that pairs beautifully with the sharp garlic and the citrus punch from both fresh lemon juice and zest. Every single ingredient here is naturally free from wheat and gluten-containing grains — no thickeners, no fillers, no label-reading required. The whole thing comes together in one bowl with a fork, and that ten-minute rest at room temperature is the secret step that lets the flavors deepen and the herbs soften into something truly cohesive. Spoon it generously over grilled steak or chicken, drizzle it across roasted vegetables, or set it out as a dipping sauce and watch it disappear. It's the kind of condiment that earns a permanent spot in your weekly rotation.
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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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