Almond Free Watercress Lemon Sauce

Total time10 min

Prep time10 min

Cook time0 min

4.5

(14)

Bright, peppery watercress meets zingy lemon in this vibrant blender sauce that comes together in just a few minutes. The fresh garlic and lemon zest give it a bold, aromatic backbone, while a slow stream of extra virgin olive oil emulsifies everything into a silky, pourable consistency that clings beautifully to whatever you drizzle it over. It's the kind of sauce that makes a simple grilled fish or roasted vegetables feel genuinely restaurant-worthy. Because every ingredient here is whole and straightforward — fresh greens, citrus, olive oil, garlic — there's zero guesswork about hidden nut-based additives or cross-contamination from processed sauces. The optional flat-leaf parsley deepens the herby green color and adds a subtle earthiness if you want to round out the flavor. You can thin it with an extra splash of water to get exactly the consistency you're after, making it just as useful as a salad dressing as it is a finishing sauce. Keep a jar in the fridge and you'll find yourself reaching for it all week.

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Ingredients

4 servings

2 cups fresh watercress, thick stems removed
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
¼ cup extra virgin olive oil
2 tbsp water
1 small clove garlic, roughly chopped
¼ tsp fine sea salt, or to taste
⅛ tsp freshly ground black pepper
1 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Combine the watercress, lemon juice, lemon zest, garlic, water, salt, and black pepper in a blender or food processor. Add the parsley, if using.
2
Blend on high speed for 30 seconds, until the greens are fully broken down and the mixture is a uniform, bright green purée.

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