Fresh purslane and flat-leaf parsley get chopped fine and mixed with garlic, bright lemon juice, and lemon zest, then loosened with good extra-virgin olive oil into a loose, herby sauce. A pinch of red pepper flakes brings a little heat if you want it, and a short rest at room temperature lets everything meld while the purslane softens just slightly. It's punchy, garlicky, and citrus-forward — the kind of sauce that wakes up grilled meat, roasted vegetables, or roasted chicken with a spoonful. Every ingredient here is simple, whole produce and pantry staples, no processed shortcuts involved, which makes this an easy one to spoon over your plate on Whole30. Keep a jar in the fridge for the week — it comes together in minutes and makes even plain proteins or vegetables taste like you tried harder than you did.
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Combine the chopped purslane, parsley, minced garlic, lemon zest, and red pepper flakes (if using) in a mixing bowl.
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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