Anti Inflammatory Watercress Lemon Sauce
Bright, peppery watercress meets zingy lemon in a silky blended sauce that comes together in just a few minutes and instantly elevates whatever it touches. Watercress is one of those powerhouse greens that often gets overlooked, but it's loaded with compounds that support a low-inflammation lifestyle — and here it gets to be the star. Extra virgin olive oil is streamed in while the blender runs, creating a beautifully emulsified, glossy sauce without any dairy or inflammatory additives. A single clove of garlic and a hit of lemon zest keep the flavor sharp and lively, while optional flat-leaf parsley adds a softer herbal note if you want it. Every ingredient in this sauce is whole, recognizable, and purposefully chosen — nothing processed, nothing that sneaks in hidden seed oils or refined ingredients. Drizzle it over grilled fish, roasted vegetables, grain bowls, or use it as a vibrant dipping sauce and watch it disappear fast. It's the kind of condiment that makes eating well feel genuinely exciting rather than like a compromise.
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Learn more →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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