Artificial Food Coloring Free Watercress Lemon Sauce
That vivid, electric green color comes entirely from fresh watercress and parsley — no dyes, no additives, just real ingredients doing what they do best. This bright, peppery sauce gets its punch from lemon juice, lemon zest, and a small clove of garlic, all blended together into a silky, emulsified pour. It's the kind of recipe that makes you realize how unnecessary artificial shortcuts really are, because nothing manufactured could replicate this depth of flavor or that gorgeous natural hue. The olive oil is streamed in at the end to give the sauce a smooth, restaurant-worthy finish that clings beautifully to whatever you drizzle it over. Grilled fish, roasted vegetables, grain bowls, or a simple piece of chicken — this sauce elevates just about anything it touches. Everything goes straight into a blender, so it comes together in minutes with almost no effort and zero mystery ingredients.
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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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