Yeast Free Purslane Chimichurri with Lemon & Garlic
Bright, herby, and punchy with citrus, this chimichurri puts purslane in the spotlight — a tender, slightly succulent green that adds a subtle earthiness you won't get from a standard herb sauce. Paired with flat-leaf parsley, fresh lemon juice, lemon zest, and a hit of garlic, the result is a vibrant sauce that feels both familiar and genuinely interesting. Because it's built entirely from fresh herbs, olive oil, and pantry staples, there's nothing here to raise a flag for anyone avoiding fermented or leavened ingredients — no vinegar, no hidden additives, just clean, whole-food flavor. A short rest at room temperature is all it takes for the purslane to soften slightly and the garlic and lemon to bloom into something that tastes like it took far more effort than it did. Spoon it generously over grilled meat or roasted vegetables, or set it out as a dipping sauce and watch it disappear. It's the kind of condiment that makes everything on the plate taste more intentional.
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!